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Baked Potato Soup with Crispy Potato Skins

Betty Crocker Kitchens
  • 155 minutes
  • Serves 6

INGREDIENTS

6

slices Bacon

6 tbsp

Green onions

1

Onion, chopped (1/2 cup), medium

2 1/2 lb

Russet potatoes

1/2 tsp

Thyme, dried leaves

1

carton Progresso chicken broth

4 tbsp

All-purpose flour

1/4 tsp

Black pepper

1/4 tsp

Salt

3 tbsp

Butter

2 cups

Cheddar cheese, medium

1 cup

Heavy whipping cream

6 tbsp

Sour cream