Friday, March 25, 2011

Loaded Potato Soup

Now that I look at this again, I'm thinking, this might be my best "food photography" attempt yet!
I was reminded of a potato soup recipe I had from Cooking Light magazine, that I wanted to try because it was olive oil-based instead of butter. I wasn't sure how you make a creamy soup without producing the traditional base of a butter and flour roux. But you can. It's easy. And lower cal. And deliciously satisfying. Kids loved it. Without the "weird green things" of course. I would never try and "torture" them with such flavor enhanced goodness...
This shows doubled ingredients. Recipe as written below serves 4. We needed extra.
What you need:
4 red or any kind of potatoes
2 tsp. olive oil
1/2 C. onions, chopped
1 ¼ C. low sodium chicken broth
3 T. flour (GF all-purpose or rice flour for gluten-free)
2 C. milk*, divided (recipe calls for 1%, which I used)
1/4 C. sour cream, reduced-fat
1/2 tsp. salt
1/4 tsp. pepper
3 bacon slices, halved (I had bacon bits that I used instead)
1/3 C. shredded cheddar cheese
4 tsp. green onions, sliced thinly
*you can use rice milk or unsweetened almond/coconut milk as well.

How you make it:

If you don't use leftover baked potatoes: Wash and scrub potatoes. Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan or large stock pot over medium high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 C. milk. Add to pan with 1 ½ C. milk. Bring to boil, stirring often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.

If you aren't using pre-cooked bacon bits: Arrange bacon on a paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 min. Crumble bacon. 

Discard potato skins. (I like some skins in the soup, so I kept half of them on.)
Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. 
4 servings at about 1 ¼ C. each.

Served with a green salad. And some crusty french bread would be wonderful too. But this woman wasn't that ambitious to bake up some gluten-free bread of her own this time. Truth be told, the starchiness of the potatoes was enough for me. 


  1. Did you notice Costco has GF bread now, in the fridge? And I've been making my roux w/half butter and half olive oil for some time. Makes me feel kinda diligent.

  2. No, I didn't Sue! Thanks! Is it terribly spendy?? On occasion, I've picked up some Brown Rice bread at TJ's for $2. I'll have to check out Costco's. Where in the fridge section is it?

  3. Mmmmmm looks good. Think we'll have it this weekend =) Thanks for all the great ideas. The Robin and Marissa section of my recipe file is getting fuller each week lol

  4. Janet M, that's so funny! Well, enjoy! The rainy weather makes for good soup nights. :)

  5. Arrghhh! I'm noticing my new "printer friendly" button is hit and miss. Sometimes it brings up the right text and sometimes, not. :( SO sorry folks, I'll have to dig a little into why that is. Be patient with my amateur-ness!

  6. Thanks Marissa. This was easy and quick to prepare, and very tasty. One bowl-full was quite enough to satisfy!

  7. Awesome!! Yes, I thought it was filling enough too! :) Thanks for the comment!