Skin on Potato Soup

Cozy up with a bowl of hearty and creamy Skin On Potato Soup, a rustic yet indulgent recipe that celebrates the earthy flavor of russet potatoes, skins and all. This homey soup combines tender chunks of buttery potatoes simmered in a rich, thyme-scented broth, finished with the luscious creaminess of whole milk and heavy cream. The potato skins add a subtle texture and a boost of nutrients, while sautéed onions and garlic deepen the flavor profile. Perfectly customizable, this soup can be topped with sharp cheddar, crispy bacon bits, and fresh green onions for an irresistible finishing touch. Ready in just 45 minutes, this comforting one-pot wonder is perfect for weeknight dinners or as a starter at a cozy gathering. Whether served with crusty bread or enjoyed on its own, this Skin On Potato Soup is guaranteed to warm you from the inside out!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized russet potatoes
• 3 tablespoons butter
• 1 medium yellow onion
• 3 cloves garlic cloves
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground thyme
• 1 cup sharp cheddar cheese (optional, for topping)
• 3 stalks green onions (optional, for garnish)
• 0.25 cup bacon bits (optional, for garnish)

Directions

Step 1

Wash the potatoes thoroughly to remove all dirt, leaving the skins on. Dice the potatoes into 1/2-inch chunks and set aside.

Step 2

Peel and finely chop the onion. Mince the garlic cloves.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

Step 4

Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.

Step 5

Stir in the diced potatoes, chicken or vegetable broth, salt, black pepper, and ground thyme. Increase the heat to high and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 7

Using a potato masher, partially mash some of the potatoes in the pot to create a creamy consistency while still leaving some potato chunks for texture. Alternatively, you can remove half of the soup and blend it using an immersion blender before returning it to the pot.

Step 8

Stir in the milk and heavy cream. Simmer on low heat for another 5-7 minutes but do not bring to a boil, as this could curdle the milk.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 10

Ladle the soup into bowls and top with shredded sharp cheddar cheese, chopped green onions, and bacon bits, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2400.7g)

Amount per serving	% Daily Value*
Calories	2402.2

Total Fat 146.2g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 410.2mg	0%
Sodium 8502.3mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 27.9g
Protein 86.3g	0%

Vitamin D 138.1IU	0%
Calcium 1347.5mg	0%
Iron 11.1mg	0%
Potassium 5092.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 14.2%

Carbs: 31.6%