Name: Quick Creamy Potato Soup recipe card
Prep time: 10 min
Cook time: 24 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 large baked potato (Russet) - you will only be used the potato pulp; 3 TBSP of green onions (scallions) sliced; 1/3 cup butter; 1/3 cup all-purpose flour; 1/2 tsp Dill (dried); 1/4 tsp salt for the dish; 1/4 tsp pepper; 4 cups of 2 % milk; 1 cup of shredded American cheese; For Topping: 3 TBSP green onions (scallions) sliced, 5 slices bacon (cooked and crumbled), and 3 TBSP of Shredded cheese

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This week's recipe is great for a cool fall weeknight meal. I made it recently during the week. It really didn't take long at all and the kids loved it. I cooked extra potatoes to make another recipe as well. You can do the same thing. Next week, I will share the Quick Potato Skins recipe. Come back and check it out.

Ingredients

4 large baked potato (Russet) - you will only be used the potato pulp

3 tablespoon of green onions (scallions) sliced

⅓ cup butter

⅓ cup all-purpose flour

½ teaspoon Dill (dried)

¼ teaspoon salt for the dish

¼ teaspoon pepper

4 cups of 2 % milk

1 cup of shredded American cheese

For Topping:

3 tablespoon green onions (scallions) sliced

5 slices bacon (cooked and crumbled)

3 tablespoon of Shredded cheese

Instructions

Clean the potatoes. Peirce the potatoes with a fork. Then, roll them in some salt 1 teaspoon of salt. Not all of it will stick.
Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife. If the knife goes through, you are done. If they don't add another 5 minutes until done.
Then let cool and cut them open long ways. Scoop out the center and put in a bowl and set aside. Note: Place the potato skins aside and use them for another meal.
In a large saucepan, add butter to the pan with the 3 tablespoon of green onions (scallions) sliced scallions for 3 minutes then stir in flour, dill, salt, and pepper.
Add the 4 cups of milk and cook and stir until thick and bubbly. Cook for 1 more minute.
Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.
Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.

Here is the finished dish, what do you think?

Here's the video: Sorry, the text goes a little fast.

Check out the printable recipe here.

FOR LEFTOVER SOUP: If you have leftovers of this soup recipe, you can make potato pancakes. Check out that recipe in a few weeks.

NEXT Week's recipe: Easy Potato Skins for a fun weeknight meal using the potato skins from this recipe.

Please note these are affiliate links through Amazon (Affiliate Link), and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.

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Susan cooper says

October 04, 2016 at 4:34 pm

Iooks fantastic! I too have a potato soup recipe - albeit a bit more rustic 🙂

Quick Creamy Potato Soup recipe

Ingredients

Instructions

Clean the potatoes. Peirce the potatoes with a fork. Then, roll them in some salt 1 teaspoon of salt. Not all of it will stick.

Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife. If the knife goes through, you are done. If they don't add another 5 minutes until done.

Then let cool and cut them open long ways. Scoop out the center and put in a bowl and set aside. Note: Place the potato skins aside and use them for another meal.

In a large saucepan, add butter to the pan with the 3 tablespoon of green onions (scallions) sliced scallions for 3 minutes then stir in flour, dill, salt, and pepper.

Add the 4 cups of milk and cook and stir until thick and bubbly. Cook for 1 more minute.

Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.

Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.