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Posts Tagged ‘soup’

clip-art-pot-potato-soup-clipart-1It’s cold again and instead of whining (at least verbally), I’m going to make soup. We love soup year round, but there is something about cold, blustery days…soup is just the comfort food I need to get through this stretch of “when will spring arrive and stay?!” Oh wait – this is how spring arrives…in Iowa. And yes, I’m grateful I don’t live in Minnesota right now.

On to my Baked Potato Soup recipe…I wish I was making it as I’m blogging. Such cool pictures of each step, my fingers beautifully manicured, showing the wonderful progression from raw potato to creamy goodness with perfect garnish. Alas – not happening today. Plus, I’d have to go get a manicure. I don’t even have a picture of the finished product because I haven’t made it yet.

You will need potatoes, butter, onion, flour, chicken broth, water, instant mashed potatoes, salt, pepper, basil, thyme, half-and-half, cheddar cheese, bacon and green onions.

I’m going to give you the recipe below, but I have a few tweaks I’ve made to the original through the years. One, you do not have to bake the potatoes in the oven. I love a good oven-baked potato, but for this recipe, you’re going to scoop out the contents and toss in the soup anyway…just use the microwave. Makes the construction of this soup much, much faster…I’d say you can have this on the table, or into your mouth, in 30 minutes, start to finish.

Two, you can make this recipe or you can swap out a few ingredients for low-carb, low-fat alternatives. The butter can be olive oil, the chicken broth can be low-salt, the half-and-half can be 2% milk, and the cheddar cheese can be…never mind, you have to use cheddar cheese. Though I will allow you to use turkey bacon, absolutely¬†do not use Bac-Os instead of bacon. Absolutely do not. It’s against every known bacon rule.

Third, the seasonings are standard. Adjust to your own preference. We keep the salt to one teaspoon until we taste it at the end. We up the black pepper and even add a little red pepper because we like kick. Be careful with the basil and thyme – too much more than what I have listed with alter the flavor dramatically.

Fourth, the last three ingredients are optional – just for garnish. Feel free to leave off the cheese, bacon and green onions, if you want. But don’t complain to me if your “Loaded Baked Potato” soup tastes like plain old potato soup. Those garnishes make it special. And you deserve special…because it darn cold outside and cheese + bacon = comfort.

Lastly, you may have noticed I have no serving size, number of servings or calorie content. I will not tell you how large your portion size should be…that’s all on you. Which means I don’t know how many people this will serve – maybe you’ll eat the whole pot. And calorie content? Who really cares? It’s comfort food. Calorie content only brings guilt and I’m all about letting that go.

Forgot one thing – use a large spoon. Grab a little bit of potato chunk, bacon, cheese and onion in that first bite. Creamy, smoky goodness. Happy slurping.

Loaded Baked Potato Soup

 

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