Broccoli Cheddar Soup with Cheddar Potato Skins

preheat over on 400°F. Scrub potatoes well. using a paring knife, peel potato skin into stripes, taking some flesh with the peel. Strips should be about 1 1/2" wide. You should have about 24 strips.

Cut potatoes into cubes and set aside. Place peeled stripes on a sheet pan, skin side up. Drizzle with 1 tablespoon oil or cooking spray. Roast until edges are crisp, about 25 Minutes minutes. remove from oven.

Heat butter in a 6-quart stockpot. saute onions over medium heat until slightly-browned, stirring occasionally to keep them from burning. Add broccoli and cubed potatoes, then add onion powder, nutmeg, salt and pepper. Add 6 cups water and cook over medium heat for 20 Minutes or until broccoli and potatoes are tender.

Add milk and puree soup using a hand blender. Stir in 1 3/4 cups cheddar cheese until melted. Taste and add salt or pepper as desired

Turn potato skins over and sprinkle with remaining shredded cheddar.

Divide soup among 8 soup crocks or heat-proof bowls. Top with 3-4 potato skins and place all the crocks on a sheet pan. Return to oven for 5 Minutes or until cheese melts.

Serve immediately.