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!
Potato Soup
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Soup
Serves: 6
Ingredients
- 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
Instructions
- 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.
- Peel the potatoes, reserving the large pieces of skin to fry for garnish.
- 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.
- 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.
- 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.