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| 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!!
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
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| 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
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| hot from the oven |
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.
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| green onions and tomatoes |
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| baked potatoes separated and ready for use (save and freeze the skins for later use) |
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| dinner is served! |
looks so good!!!!
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