Baked Potato Soup with Crunchy Potato Skins

Directions

1. Preheat oven to 400°F and pierce the potatoes several times with a fork or knife. Bake for 1 hour, remove from the oven, and allow to cool.
2. When you pull the potato out of the oven, begin the soup. Add 1 tbsp olive oil into a large soup pot and pile in the celery and onions. Sweat the vegetables over medium heat until just soft. Pour in the broth or water and bring to a gentle simmer.
3. Slice the potatoes in half lengthwise (making sure that the skins stay intact) and scoop the potato from its skin and add into the soup pot. Bring to a simmer and cook for 10 minutes.
4. Meanwhile, brush the potato skins with the remaining 2 tbsp olive oil and sprinkle with sea salt. Pop into the oven (400°F) and roast just to crisp them, about 10 minutes.
5. Puree the soup with an immersion blender or transfer to a stand blender and puree. Add the half & half, stir, and taste. Adjust seasoning with salt and white pepper.
6. Serve with green onions and cheddar cheese (for your guests to add as they like) and one crispy potato skin.