Serves 1
Directions
- 1Place potatoes on a baking tray lined with parchment paper.
- 2Drizzle olive oil over the potatoes.
- 3Bake the potatoes until golden brown.
- 4Cut the potatoes in half.
- 5Scoop out the flesh of the potatoes, leaving the skins intact.
- 6Place the potato skins back on the baking tray.
- 7Spray olive oil on the potato skins.
- 8Sprinkle salt on the potato skins.
- 9Bake until crispy.
- 10Chop celery.
- 11Chop onion.
- 12Add chopped celery and onion to a pan.
- 13Sauté the vegetables.
- 14Add spices to the pan.
- 15Add butter to the pan and melt.
- 16Add flour and whisk to create a roux.
- 17Pour in vegetable broth.
- 18Add soy cream to the mixture.
- 19Stir everything together.
- 20Add the scooped potato flesh to the pan.
- 21Stir the potatoes into the sauce.
- 22Bring the soup to a simmer.
- 23Add cheddar cheese.
- 24Stir until the cheese is melted and the soup is creamy.
- 25Ladle the potato soup into a bowl.
- 26Top with cheddar cheese.
- 27Add crispy bacon bits.
- 28Garnish with chopped scallions.
- 29Serve with crispy potato skins for dipping.
Ingredients
- 6 potato
- olive oil
- salt
- celery
- onion
- spices
- 1 stick butter
- flour
- vegetable broth
- soy cream
- cheddar
- bacon
- scallions
Equipment
baking trayknifechopping boardpanwooden spoonladleplate
Tips
- How to bake potatoes so they’re fluffy inside but crisp outside
- Turning scooped potato + simple roux into a super silky, thick soup
- Seasoning like a loaded baked potato (smoked paprika, garlic, onion, pepper)
- Crispy potato skin “croutons” you can dunk right into the bowl
- Easy fixes if the soup gets too thick or too thin
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