Also, did I mention the bacon?
Alas, have you ever seen what goes in baked potato soup? It's quite a list of heavy ingredients. I'm not one to shy away from butter, cream, etc., but a traditional baked potato soup recipe is a little much even for me. This version gives you the exact same delicious flavor, but without so much "stuff".
Dang Tasty and Pretty Darn Healthy Baked Potato Soup
6 Russet potatoes, peeled, and cut in to 1 inch chunks
1 onion, preferably white or yellow, sliced
4 tblsp butter
8 cups of chicken stock (try homemade, it's cheap and delicious!)
4 cloves of garlic, minced. Yes 4. Gotta keep the vamps away
1-2 cups of milk
Salt and pepper to taste
Toppings: cheese, bacon, green onions, etc.
1) Peel and chop your potatoes. The smaller you cut them, the faster they will cook. This is how I cut a potato in about 10 seconds:
a)
2) Melt the butter in a heavy bottomed pan (my beloved Dutch Oven is perfect for this).
Add the potatoes, garlic and onions, and cook for about 15 minutes, stirring often.
3) Add the broth, and bring the spuds and onions to a boil, and boil until they have softened further. If you prefer a thicker soup, reduce the broth by about 1-2 cups.
4) Transfer in batches to a food processor or a blender. Or, just use an immersion blender and blend it in the pot. Now the point isn't to blend it completely smooth - a few chunks here and there is ok.
5) If you're using a blender or food processor, put the soup back in the pot. Slowly stir in milk until the consistency is to your liking. Cook down for another 5 ish minutes. Salt and pepper to taste.
Top with sliced green onions, shredded cheese, and bacon if desired. Pair with a green salad, and you have a complete and healthy meal!
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| Can you believe I didn't have any bacon? I can't believe it either! |
Will have to try this. I made potato soup over the weekend and the recipe was very heavy in calories. Thank you for the recipe! BTW I got a Dutch oven for Christmas and Love it!
ReplyDeleteHave you named her (the dutch oven) yet? She needs a name!
DeleteSounds delicious!
ReplyDeleteI JUST made this for dinner 2 nights ago. So good! I even fried the potato skins in a little bit of the bacon drippings for a little potato skin chip!
ReplyDeleteDid you put those crispy bits on the top of the soup? Or just eat them by the handful (as I would do)?
DeleteSounds yummy. I will have to try it!
ReplyDeleteI love baked potato soup! I haven't made it in years. I will be making it tonight, thank you! :)
ReplyDeleteThank you! This recipe sounds "lighter" but still creamy and tasty. I with ya, too on the homemade stock. No comparison to store-bought. I'm lucky enough to have some in my freezer now from chickens I raised myself. No question about how they were fed/medicated/mistreated!
ReplyDeleteYep, it is lighter; you use the potatoes to build the bulk, and yet it still crazy rich (tasting).
DeleteLoving the homemade stock. It's practically free! I'm impressed you raise your own chickens for meat!
I wonder if there's a way this could be done without a blender or immersion blender. Perhaps mash everything through a strainer? I've never had soup like that (actually, I dont know how to and have never attempted to make any sort of soup besides canned!), but this one really sounds yummy... definitely bacon.
ReplyDeleteI think if you'd let everything bake down more until very soft, you could mash it up. I'd probably add a bit more milk because the soup will be quite chunky.
DeleteMade this last night and it is WONDERFUL! I just used my regular old beater to puree the veggies in the pot, then added finely chopped ham I'm still working on from New Year's. So easy and so wonderful! With every bite I kept saying "I can't believe how rich and tasty this is!" Hubby loved it too. Definitely a keeper and I am certainly going to try your crock pot stock idea too. So glad I stumbled on to your blog.
ReplyDeleteGlad to hear it! I love that the "cream" of this soup is actually based on a veggie and not something heavier.
DeleteCrockpot stock is where it's at.
I made this for a birthday lunch at work today, and several coworkers told me it was the best potato soup they'd ever had! Good recipe, thanks for sharing.
ReplyDeleteYippee!! Glad it was well-received.
DeleteI made your soup and it was AWESOME! My son even took leftovers in his lunch today! I linked your recipe and blog on my blog in hopes of sending more traffic your way!
ReplyDeleteThank you Margareta! I appreciate it, and am so glad you guys liked it.
DeleteTry slicing the potatoes in rounds next time and see what you think - I aim for about 3/8". Yes, I know that sounds ridiculous, but 1/4" is too thin and 1/2" is too thick. No need to bust out the calipers, though. I saw it on America's Test Kitchen, and didn't believe it, so I tried it. They really do cook super fast & evenly that way. AND, it doesn't take as long to prepare. :)
ReplyDelete