Loaded Baked Potato Soup

     Soup weather is here! I don't know about you, but I think soup is the perfect supper. A big pot of soup simmering on the stove makes the house smell good, and holds promises of  a warm bowl of comfort on a chilly evening. Put on your warm wooly socks and snuggle up with a steaming bowl of goodness that'll warm you up from the inside out!

     This potato soup, from Cooking Light magazine, is a lightened version of the decadent loaded baked potato soup so popular in restaurants. Creamy texture? Check. Chunks of tender potato? Check. Melty cheese? Check. Crunchy bacon? Check. The only thing this isn't loaded with is calories. Pair it up with  a nice salad and you've got yourself a hearty, satisfying meal. It's surprisingly quick and easy to make, and if you hide some you're lucky, you'll have enough left over for tomorrow's lunch. :)

Loaded Baked Potato Soup
recipe from Cooking Light magazine, Nov. 2012

Ingredients:
4 (6oz.) red potatoes
2 tsp. olive oil
1/2 cup chopped onion (I love onion in potato soup, so I used more)
1 1/4 cups (fat free, lower sodium) chicken broth
3 Tablespoons all-purpose flour
2 cups low-fat milk, divided
1/4 cup reduced fat sour cream
1/2 tsp. salt (or season to taste if salt intake is not an issue for you)
1/4 tsp. freshly ground black pepper (I love pepper, so I used more)
Garnishes: cooked and crumbled bacon, cheddar cheese, thinly sliced green onions or chives

Instructions:

• Pierce potatoes with a fork. Microwave at High for 13 minutes, or until potatoes are tender. Cut in half; cool slightly.
• While potatoes are cooking, heat a large saucepan over med-high heat. Add oil to pan, swirling to coat. Add onion and saute, stirring frequently, until onions are translucent. Add broth to pan.
• Combine flour and 1/2 cup of the milk in a small bowl, stirring until smooth. Add flour mixture to the pan with the remaining 1 1/2 cups of milk.
• Bring soup to boil, stirring frequently. Cook 1 minute.
• Remove soup from heat. Stir in sour cream, salt and pepper.
• Discard potato skins if desired. Coarsely mash potatoes into soup. 
• Top soup with grated cheese, crumbled bacon and onions or chives.
• Makes 4 servings

Potato Soup with Leeks

Potato Leek Soup

My car is out! It has emerged from its snowy prison and has actually made its way out to the main road where people with normal driveways have been navigating for a week. Mud will be the next obstacle, as temps get higher. But enough of that.

Potato soup is wonderful. It's a comforting kind of soup, making you feel all warm inside. Potatoes are wonderful by themselves, but the leeks give the soup the extra flavor it needs to make it extra special. This is a version of Julia Child's basic recipe, and it's a very simple one that is easily adapted to your own preferences or dietary restrictions. The dairy is optional, but makes for a heartier, creamy soup. Quick. Easy. Delicious.

Potato Leek Soup (printable recipe)

3 cups potatoes (about a pound), peeled and diced

3 cups leeks, thinly sliced (white and light green parts only)

6 cups water (I used chicken broth as part of my liquid)

2 tsp. salt, pepper to taste

4-6 tablespoons cream, sour cream, half and half, or 2-3 tablespoons butter (optional)

minced parsley or chives for garnish

• Simmer vegetables, water and salt together (partially covered) until tender, about 40-50 minutes.
• Mash the vegetables into the soup with a fork, potato masher, or pass through a food mill. You could also use an immersion blender if you like your soup less chunky.
• Correct seasoning if needed.
• When ready to serve, remove from heat and stir in the cream or butter. Garnish with chives or parsley. Pepper to taste.

How to prepare leeks: Trim off the root ends. Cut off tops so the leeks are about 6-7 inches long. Slit each leek lengthwise in half and then in quarters. Wash under cold running water, spreading the leaves apart to wash out all dirt. Slice crosswise into pieces for soup.