Baked Potato Soup

Baked Potato SoupP I N_______I M A G EHello friends!

This cloudy weather (rare in Phoenix) has me craving creamy soups! It’s finally fall and cooler temperatures are gracing us with their presence… no more 100+ degree weather! That in itself is a reason to celebrate with comfort foods.

I tweaked this recipe inspired by Cuisine At Home, to make it a little more healthy and more soupy.  Seems like the original recipe was too dense and more like a mash potato dish. The flavor however is amazing! The changes I made were perfect; I used 2% milk vs whole milk and added more chicken broth for a more liquid consistency. I also kept the toppings simple to not add more fat (no bacon, no cheese & no sour cream)
Baked Potato SoupP I N_______I M A G EBaked Potato SoupP I N_______I M A G EBaked Potato SoupP I N_______I M A G EvP I N_______I M A G E

Recipe adapted from Cuisine at home

Baked Potato Soup
Author: Muy Delish
Prep time:
Cook time:
Total time:
Serves: 4 bowls
Ingredients
  • 3 medium russet potatoes, scrubbed, dried, and pierced
  • Olive oil and salt to rub on the potatoes
  • 4 Tablespoons unsalted butter
  • 1⁄3 cup yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • For the Garnish
  • 1 Tablespoon Olive Oil
  • Skins from baked potatoes, cut into strips
  • Salt and pepper to taste
  • Sunflower seeds (optional)
Instructions
  1. Preheat oven to 450° with rack in center.
  2. Rub prepared potatoes with oil and salt.
  3. Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
  4. Remove potatoes from the oven, split and cool slightly.
  5. Scoop out and lightly mash the flesh (reserve skins); set aside.
  6. Sauté onion in melted butter until soft, about 5 minutes.
  7. Whisk in flour; cook 2 to 3 minutes.
  8. Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  9. Add potato and simmer 5 minutes. Mash the potato more for a creamier consistency.
  10. Stir in parsley and salt & pepper.
  11. Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.
  12. Serve soup warm and top with potato skins and sunflower seeds.

Baked Potato SoupP I N_______I M A G E

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  • 09/30/2016 - 1:07 pm

    Sel - wonderful idea with the skins…..and yes, i too omit all those unhealthy fats that are unecessary for a healthy diet. Good work!ReplyCancel

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