Moderate American omnivore Pork meal_classification

Loaded Baked Potato Soup with Crispy Skin Dippers

A moderate American dish perfect for omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.

Yield:

Servings

Nutrition Facts

Amount Per 100g

Calories 0

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrate 0 g

Dietary Fiber 0.0 g

Total Sugars 0.0 g

Protein 0.0 g

Calcium 0 mg

Potassium 0 mg

Cooking Steps

Each component prepared separately.

📱 Kitchen Mode

Crispy Skin Dippers

Ingredientssubstitutes

potatoes 400 g

olive oil 20 g

smoked paprika 0.5 tsp

table salt 0.2 tsp

Crispy Skin Dippers

potatoes - 400g

olive oil - 20g

smoked paprika - 0.5tsp

table salt - 0.2tsp

Prep

1. Preheat your oven to 200°C and line a large baking sheet with parchment paper.

2. Thoroughly wash and scrub all potatoes. Use a sharp vegetable peeler to remove the skins in long, wide strips (about 3cm wide).

3. In a mixing bowl, toss the potato skin strips with olive oil, smoked paprika, and a pinch of salt until evenly coated.

Cook

4. Lay the skins flat on the prepared baking sheet, ensuring they do not overlap for maximum crispness.

5. Bake for 15 to 18 minutes, rotating the pan halfway through, until the skins are deeply golden and brittle.

Serve

6. Remove from the oven and let them cool slightly on the tray; they will continue to crisp as they sit.

Potato Soup

Ingredientssubstitutes

potatoes 600 g

bacon 150 g

onion 120 g

garlic 10 g

all-purpose flour 40 g

whole milk 750 ml

Chicken Bouillon Cube 1 pcs

sour cream 120 ml

cheddar 150 g

chives 15 g

ground black pepper 0.5 tsp

Potato Soup

potatoes - 600g

bacon - 150g

onion - 120g

garlic - 10g

all-purpose flour - 40g

whole milk - 750ml

Chicken Bouillon Cube - 1pcs

sour cream - 120ml

cheddar - 150g

chives - 15g

ground black pepper - 0.5tsp

Prep

1. Dice the flesh of the peeled potatoes into 1.5cm uniform cubes and finely mince the onion and garlic.

Cook

2. Sauté the raw bacon in a large heavy-bottomed pot over medium heat until crispy; handle raw meat carefully and wash hands after touching. Once done, remove bacon to a paper towel, leaving the rendered fat in the pot.

3. Add the minced onions to the bacon fat and cook for 5 minutes until soft. Stir in the garlic for 1 minute until fragrant.

4. Whisk in the flour to create a paste (roux) and cook for 2 minutes to remove the raw flour taste.

5. Slowly pour in the whole milk while whisking constantly. Add the bouillon cube and diced potatoes. Increase heat to bring to a gentle simmer.

6. Lower heat and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.

7. Stir in the sour cream and 100g of the cheddar cheese. Mix until the soup is thick and the cheese has completely melted.

Serve

8. Season with black pepper. Ladle into warm bowls and garnish with the remaining cheese, chopped chives, crumbled bacon, and a cluster of skin dippers on top.

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