Yum! Who doesn’t enjoy a baked potato with all the fixin’s?!? Just picture it! What is your favorite topping? I admit it—mine is bacon. And even choosing just what to put on top…when my husband gets done “loading” his potato, it is a masterpiece (and he enjoys every bite)!
Healthy but oh-so-yummy Loaded Baked Potato Soup
Last winter a friend asked if I would include this soup on the menu for one of our soup nights. I had never even heard of ‘Baked Potato Soup!’ Well, you can only imagine the variety of recipes to be found out on the internet! Sadly, most I found were “loaded” with more than just yummy toppings! They also were loaded with many more calories than I desired to serve to my husband and guests!
And that is how we get here to our healthy but oh so yummy version. This recipe includes cauliflower. Using cauliflower as a main ingredient does a number of things in a healthy but yummy way:
– provides our bodies with more veggies
– and for those of you trying to sneak veggies into your family’s repertoire…perfect!
– keeps the carb count down (approximately the same # of carbs in an entire head of cauliflower as in 1 russet potato)
– bulks up the soup so it is thick and creamy without the any of the usual additions
Loaded Baked Potato Soup
(makes approximately 5 cups; 4 servings)
soup:
2 medium-sized russet* potatoes, washed and dried
1 head of cauliflower, cut into florets
1-1/2 cups chicken broth, or vegetable broth
1-1/2 cups 2% milk (warmed)
salt and freshly ground black pepper
toppings:
2 slices bacon, cooked and crumbled (you can use turkey bacon if you wish)
1/2 cup light sour cream
1 cup reduced-fat shredded sharp cheddar cheese
dried parsley
First get your baked potatoes going. After scrubbing them, pierce potatoes with a fork in 4 or 5 places. I prepared mine in the microwave oven (on high for 5 minutes; turn over and cook another 3-5 minutes, until tender). Or, you can bake them at 400° for approximately 1 hour or until tender. Either way, when potatoes are done, cool for 10-15 minutes. Then they can be peeled and chopped. This recipe is also a great way to use up leftover baked potatoes!
While the potatoes are cooking and cooling, you can prepare the other main ingredients.
Here’s how I cook bacon: I stack the slices and, using kitchen scissors, I cut it into approximately 1-1/2″ to 2″ pieces. I find that the bacon cooks much more quickly and evenly this way. Place the pieces into a COLD small frying pan, heat over medium heat. Once the bacon starts frying, reduce the heat a bit and cook to the desired degree of doneness, keeping a careful eye so that it does not burn. I like to cook bacon over a medium low heat so that most of the fat is rendered out. Using a slotted spoon or spatula, remove the bacon, leaving the drippings, and place onto a couple of paper towels to finish draining. Set aside for topping the soup.
Now while the bacon is cooking, place the cut-up cauliflower into a medium-sized pot along with the broth. Bring to a boil, reduce heat, then cover and simmer ‘til tender. Do not drain.
Once cauliflower is cooked, add warmed milk and the chopped potatoes to the pot, and bring back to a boil. Reduce heat and simmer ‘til thoroughly heated, stirring once or twice; this will take just a couple of minutes. Remove pot from heat. Now you are going to puree (smooth out) the soup. I use an immersion or stick blender** to puree. Other options would be to use a potato masher, or to puree the soup in your blender. You must be very careful doing it this way because it is hot! See below for tips (just ‘cause God loves you…we don’t want to see you get hurt!). I like to leave a few pieces of cauliflower and potato for texture. Once pureed, place pot back on very low heat, add sour cream, half the parsley, and season to taste with salt and pepper. cook on very low ‘til heated to your preference, stirring occasionally.
OK! Time to “load” your potato soup! Ladle soup into each bowl. Top each serving with cheese, a sprinkle of the remaining parsley, and crumbled bacon. Healthy but oh so yummy!
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God loves you! And I do too!
<3 coleen
Notes and stuff!
*Russet potatoes are the quintessential “baking potato.” They have a high starch content, and when baked, the insides are light and fluffy.
**Here is a link giving lots of info on immersion blenders, and a good review of a few options <http://www.cooksillustrated.com/equipment/overview.asp?docid=23596>
*** and a link to a quick tutorial on safely pureeing soups in your kitchen blender. Faithful Provisions is a great website for so many things! <http://faithfulprovisions.com/2011/10/26/how-to-puree-soup-in-a-blender/>
