Potato soup with crispy potato skin topping
A comforting and creamy baked potato soup topped with crispy potato skins, melted cheese, and fresh green onions perfect for chilly days and quick family meals.
Updated : 16 July, 2025
Easy
About 20 min.
Ingredients
2
Boiled potatoes
2 teaspoon
Olive oil
20 grams
Butter
1
Onion
1
Garlic
400 milliliters
Vegetable broth
100 milliliters
Milk
20 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
2
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use the potatoes that was boiled with the skin on, if you want to make a crispy skin topping.
Step 2
Preheat your oven to 220C and line a baking tray with baking paper.
Step 3
Cut the potato skins into strips or bite-sized pieces. Toss them with oil, season with salt and pepper, then spread them on the prepared tray. Bake for 10-15 minutes until golden and crisp, then set aside. For a quicker option, use an air fryer preheated to 200C and cook for about 5 minutes until crispy.
Step 4
While the skins are crisping, melt the butter in a large saucepan over medium heat. Add the onion with a pinch of salt, cover, and cook for 4-5 minutes until soft. Stir in the garlic and cook for another minute.
Step 5
Add the scooped-out potato flesh to the pan and stir it into the onion and garlic mixture. Pour in the stock, bring to a simmer, and cook for about 5 minutes to heat everything through.
Step 6
Blend the mixture until smooth, then return it to the pan. Stir in the milk and cheddar cheese until the cheese has melted and the soup has a creamy texture. Season with black pepper to taste.
Step 7
Ladle the hot soup into bowls and top with the crispy potato skins, extra cheese, and sliced green onions.