When the temperature dips and I cannot seem to warm my toes, the one thing that usually takes the chill off is a bowl of hot soup. If there is no gumbo tucked away in the freezer that I can thaw, I’m apt to slurp a bowl of wonton soup or a dig into some variation of chicken soup with rice or noodles.
Or, if I’m making it myself on a weeknight, I’ll conjure potato soup, because it is so easy and luscious. A loaded baked potato soup is one of my favorites. This one-pot version, which I adapted from Eating Well – because it’s January and so, of course, I am thinking about eating healthier – comes together in about 40 minutes.
It’s simple. You fry a couple of slices of bacon. Set that aside. Then fry a little onion and garlic in the bacon fat. Next, dice the potatoes and add them and broth to the pot, then simmer until tender.
You can make a chunky soup by removing and mashing half of the potatoes and then returning them to the pot. Or, if you prefer a smooth soup, use an immersion blender to puree the potatoes in the pan; or, transfer the potato mixture, in batches, if necessary, to a blender and puree.
To add creaminess, stir in a little sour cream and cheese.
Ladle the soup into bowls and top it with crumbled bacon, more grated cheese and a sprinkling of chives or scallions.
I used reduced fat sour cream and found it hit the mark. I also used no-salt broth. You may want to add 1/4 teaspoon of salt after tasting, but remember, you are going to crumble bacon on top, so maybe hold off until after that first taste. Also, this recipe only calls for a half-cup of cheese, which didn’t seem like enough to me, but I found it plenty cheesy, because you sprinkle a little on top of each bowl just before serving and get melty bites as you dig in.
Loaded Baked Potato Soup
Time: 45 minutes
Servings: 4 (about 6½ cups)
We love a loaded baked potato with bacon, cheddar, sour cream and chives. We like it even more as a soup. Use full-fat dairy, if you like, but we made it with reduced-fat sour cream and no-salt broth for a slightly healthier take.To make a vegetarian version of this soup, omit the bacon or use mushroom bacon (see related recipe) and swap in a vegetable broth.
Storage Notes: Leftovers can be refrigerated for up to 3 days.
INGREDIENTS:1 tablespoon extra-virgin olive oil2 slices bacon½ cup (2 ounces) chopped white or yellow onion2 large garlic cloves, minced or grated, about 1 tablespoon1½ pounds russet potatoes (2 to 3 medium), peeled and diced4 cups no-salt chicken or vegetable low-sodium chicken broth½ cup reduced-fat sour cream½ cup (2¼ ounces) shredded extra-sharp cheddar cheese, divided¼ teaspoon freshly ground black pepper, or to taste¼ cup snipped fresh chives or finely chopped scallion greens, for serving¼ teaspoon ground white pepper¼ teaspoon kosher salt (optional)Method:Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.
Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the garlic and cook for about 1 minute, or until fragrant. Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.
Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, ¼ cup (about 1 ounce) of the cheese and the pepper.
Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.
Ladle the soup into bowls, garnish with crumbled bacon, the remaining cheese and the chives or scallion greens, and serve.
Nutrition: Calories: 449; Total Fat: 29 g; Saturated Fat: 7 g; Cholesterol: 54 mg; Sodium: 316 mg; Carbohydrates: 34 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 15 g.
Source: Adapted from Eatingwell.com.