Potato Soup

December 4, 2023  •  Soup

I find it nearly impossible to turn down anything made from a potato – baked potatoes, roasted potatoes, potato chips, potato skins – you name it, I’ll eat it! So when I saw a recipe for a baked potato soup in The NY Times recently I didn’t waste any time making my own version of it.Part of what caught my eye is that the skins that are peeled from the potatoes are fried and used as a garnish on top. Potato soup with potato chip garnish? Well count me in!

5.0 from 1 reviews
Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 6 green onions
  • 1 tablespoon extra virgin olive oil
  • ½ cup minced onion
  • 1 tablespoon garlic scape pesto
  • 2 pounds Yukon Gold potatoes
  • 6 cups whole milk
  • ¼ to ½ teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 cup grape-seed oil
  • 1 cup crumbled cooked bacon
  • 1 cup shredded cheddar cheese
  1. Slice the green part and the whites of the green onions separately. Add the sliced whites to a large stockpot along with the olive oil and minced onion. Sauté until soft, then add the garlic scape pesto and turn the heat off.
  2. Peel the potatoes, reserving the large pieces of skin to fry for garnish.
  3. Add the potatoes, milk, cayenne, salt, and pepper to the stockpot. Turn heat to medium, cover and slowly bring to a boil. Reduce to simmer and cook until the potatoes are soft.
  4. While the soup is cooking, heat the grape-seed oil in a shallow pan and fry the potato skins in batches until crispy. Drain on a paper towel and sprinkle with salt.
  5. Remove the soup from the heat and mash with a potato masher for a chunky soup or puree with a stick blender. Stir in sliced green onions, bacon, and cheese. Serve topped with fried potato skins.



One Comment  •  Comments Feed

  1. Randi lewis says:

    This recipe is excellent! Last week my husband came home from the store with a half gallon of whole milk–I’d asked for a pint–and a bag of golden potatoes even though we already had a full bag sitting on the counter. I thought this food would go to waste. And then I got Michele’s email with this recipe calling for these ingredients! Perfect timing! We used the “excess” whole milk and potatoes for the recipe, and since it’s too late in the season to make garlic scape pesto, I used regular pesto I made from the garden back in September. The result was delish! Thanks Michele!

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