Let the stock heat through, then add EACH of the chopped potato and the cheese. Cook for 5 minutes until slightly softened, then add the stock. Then, using an immersion blender or a regular blender, blend it all together until it’s creamy and thick. All the flavor of your favorite baked potatoes in a bowl of creamy soup Loaded potato soup is sinfully. In a large soup pot, add the celery and onion with a drizzle of olive oil. In this recipe, I baked the potato in the microwave, and boiled the rest of the vegetables. How Do You Make a Creamy Baked Potato Soup? This would also be great topped with broccoli and cheese if you prefer to forgo the bacon. It really feels like you’re eating a loaded baked potato, without all the guilt. My second attempt was cauliflower, knowing how much you all love my Creamy cauliflower puree recipe and it was a winner. My first attempt was parsnips, but the flavor was too overwhelming. I knew I had to hide a vegetable in this soup to bulk it up without added calories. With potatoes, sour cream, cheese and bacon, the challenge was how to make it light. I had gotten a request to make over traditional baked potato soup (you really like to challenge me, don’t you!) and was a little stumped on how to tackle it. This has been one of my most popular soup recipes since I first shared back in 2011. The secret to slimming it down is swapping part of the potatoes with cauliflower, you can’t even tell! If you love potato soup, you will also love this Potato Soup with Leeks. This baked potato soup is so easy to make, it takes less than 20 minutes for a creamy, delicious homemade soup the whole family will love. This slimmed down version of loaded baked potato soup is a comforting & delicious recipe that’s ready in only 20 minutes! It has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories! Loaded Baked Potato Soup
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