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. 

7 comments:

  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.

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  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?

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  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

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

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  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!

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

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

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