Monday, October 21, 2013

Baked Potato Soup

Creamy Baked Potato Soup
Who doesn't love a delicious, creamy baked potato covered in toppings?  Now how about you make that into a rich and flavorful soup using ingredients that are tasty and healthy?  That is what I did last night and it was amazing.

Usually if you look up a recipe for baked potato soup, it will be loaded with cream, butter, cheese, sour cream, and probably more butter.  Basically a bowl of saturated fat bound to make you feel awful both physically and mentally afterward.  This recipe is different, without losing any of the flavor.  In my opinion, it probably tastes better because it uses wholesome ingredients that add flavor without fat, to create a satisfying soup that is high in protein and full of comfort.

I was able to whip this soup up very quickly once the potatoes were baked and scooped apart.  I would recommend adding in about half of the milk, and then adding as much more as you need to get the consistency you are looking for.  My mom chose to use vegetable stock in place of half of the milk, and olive oil instead of butter and it turned out just as delicious.  I had it for dinner last night, and for lunch today and I swear it tasted better today.  But that could of been because of the very small drizzle of gourmet white truffle oil I poured on top... so decadent. Regardless of how you choose to garnish this soup, it is a hearty meal for a cold fall day. Eat up!!

Healthy Baked Potato Soup

potatoes ready to bake
 9 – 11 small organic baking potatoes
Olive oil
Salt & pepper

1/3 C. organic butter or olive oil
1/2 red onion, finely diced
1/4 C. organic white flour
4 C. organic 1% milk
1 1/2 tsp. salt
1 tsp. ground black pepper
hot from the oven
6 green onions, chopped
10 ounces shredded Cheddar cheese
1 C. plain Greek yogurt
1 C. finely diced organic tomatoes

Preheat oven to 350F. Scrub the potatoes, prick them with a fork and rub them with olive oil, salt and pepper and bake for about an hour.  It is best to do it directly on the oven rack, but remember to place a foil lined pan underneath to catch all the drippings.  Let the potatoes cool.

Cut each potato in half and scoop out the inside, reserving the skins if desired.  (I will be posting a recipe using the frozen left over potato skins in the upcoming weeks: Baked Potato Skins).  Mash up the potatoes until smooth.

In a large soup pot, melt the butter over medium heat. Add in the diced onion and cook for about 5 minutes.  Stir in the flour and cook about a minute. Whisk in the milk, a little at a time, stirring constantly until thickened.  Mix in the potatoes, salt, pepper, a handful of the green onions and most of the cheese.  Stir in the Greek yogurt and heat through.  Serve with the remaining green onions, cheese and diced tomatoes.

green onions and tomatoes

baked potatoes separated and ready for use
(save and freeze the skins for later use)

dinner is served!

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