Quick Creamy Potato Soup recipe

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

1. 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.

2. 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.

3. 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.

4. 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.

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

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

7. 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.

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Check out the printable recipe here.

Quick Creamy Potato Soup recipe

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5 from 1 review

• Total Time: 50 minutes
• Yield: 6

Print Recipe

Ingredients

• 4 large baked potato (Russet) - you will only be used the potato pulp
• 3 TBSP of green onions (scallions) sliced
• ⅓ cup butter
• ⅓ cup all-purpose flour
• ½ tsp Dill (dried)
• ¼ tsp salt for the dish
• ¼ tsp 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), and 3 tablespoon of Shredded cheese

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Instructions

1. 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.
2. 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.
3. Then let cool and cut them open longways. Scoop out the center and put it in a bowl, and set aside. Note: Place the potato skins aside and use them for another meal.
4. 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.
5. Add the 4 cups of milk and cook and stir until thick and bubbly—Cook for 1 more minute.
6. Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.
7. Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.

Notes

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

• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 small bowl
• Calories: 414.24 kcal
• Sugar: 10.28 g
• Sodium: 247.5 mg
• Fat: 16.01 g
• Saturated Fat: 9.61 g
• Trans Fat: 0.56 g
• Carbohydrates: 56.77 g
• Fiber: 5.72 g
• Protein: 12.38 g
• Cholesterol: 44.7 mg

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.

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