Recipe: baked potato soup

This is no ordinary soup. This is loaded baked potato soup. And, it’s a full-fat version of the soup, to boot. That may come as a surprise, since I’ve mentioned that I’ve been working on losing 50 pounds (I’ve lost 32 pounds in the past 7 months).

I typically choose to eat the full-fat version of foods. I believe them to be less-processed and more flavorful than their lower-fat, lower-calorie counterparts. Whether or not that’s true, I’m not precisely sure, but this is the path I’m on. So, I make a higher calorie version of this soup than you might find in Cooking Light. That means that I choose to eat less of it than I might be able to do if I made the lower-calorie version. However, I find that I’m able to eat smaller portions when I’m eating food that is rich in flavor. And, let me tell you… this soup is so rich in flavor that my mouth waters at the thought of it.

IngredientsBaked Potato Soup

  • 4 medium red potatoes (4 ounces each)
  • 3 tablespoons thinly sliced green onion
  • 1/4 cup salted butter
  • bacon drippings from 4 slices bacon
  • 1/3 cup all-purpose flour
  • 2 teaspoons dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese

Toppings:

  • 3 tablespoons thinly sliced green onion
  • 4 slices bacon, crisp cooked, drained and crumbled
  • 1/2 cup shredded sharp cheddar cheese

Directions

  1. Fry 4 slices of bacon. For best results, start with a cool pan, over medium heat, flipping bacon periodically until it becomes noticeably firmer. Remove bacon from pan, and set on paper towel. Once cool, crumble bacon slices and set aside. Keep drippings.
  2. Scrub potatoes with a brush and pat dry. Poke a few holes in the surface of each potato, on all sides. Microwave potatoes for 10 minutes on high.
  3. Carefully remove potatoes from microwave (they will be steaming hot). Allow to cool, then cut into small cubes (leave skins on). Mash the cubes, leaving some small-ish chunks, as is your preference (I think it’s nice to come across some chunky potato while eating the soup). Set potatoes aside.
  4. Over medium-high heat, saute 3 tablespoons green onion in bacon drippings and butter, until tender. Stir in flour, dill, salt and pepper, until thick and smooth.
  5. Add milk all at once, then sour cream. Cook and stir until thickened and bubbly, then cook and stir for one additional minute.
  6. Add potato and 1 cup sharp cheddar, cooking and stirring just until cheese melts. Remove from heat. Note: The potato will thicken the soup the longer it remains in the mixture. Take care not to stir or cook the soup too long, or the starch in the potato will get a bit gummy. This will not affect the taste, but the texture of the soup will be different.
  7. Serve immediately with toppings (bacon crumbles, green onion and shredded cheddar).

Makes 6 servings.

Nutritional Information

  • calories: 465.3
  • total fat: 32.1
  • saturated fat: 19.5
  • cholesterol: 85.7
  • sodium: 476
  • potassium: 687.7
  • carbohydrates: 27.3
  • protein: 16.7
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