This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce. This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.
By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.
Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.
After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth. If you want a thinner soup, add more stock.
Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.
This is sooooooo good! I really do not eat too many potatoes due to the carbs (I am type 2 diabetic) but this is so loaded with other veggies, you don't NEED too many potatoes. I subbed spinach for the lettuce, but next time I'm going to try it with lettuce. Try greek yogurt as a topper as well!
Delicious! I Pureed about 3/4 of the soup because I like something to chew on. For less carbs, cauliflower could be used in place of half of the potatoes. I might even try it that way next time.
This was very good. This has really become my favorite potato soup. I made this when my son was home from college and he gobbled it up (of course, I topped his with some crumbled bacon and cheese). I share this all the time and people have no idea how healthy it is!
I loved this soup. Made some modifications as I don't like peppers (& they don't like me). Put in extra chopped celery, too much extra garlic (I'll use less next time). The last couple of times I ate it, I tossed in bacon bits - oh, wow!
Excellent recipe. I made it ahead and it was thick, rich and velvety; but then I thinned it out with 2 extra cups of chicken broth because it's for dinner & I didn't want it to be too thick later on. Can definitely make this soup within a dinner hour, which I might do the next time I make it.
I didn't love this. Far too peppery and i even lessened the amount. I omitted some of the ingredients (corn, peppers, bay leaves) because I didn't have any on hand, and blended in my regular blender. I might make it again, but would definitely cut out the pepper and season to taste.
I love soup, and this one is a keeper! I used red bell pepper and about half the red and black peppers and it still really warmed me up. I am always looking for recipes light in sodium and calories that afford a larger/second helping guilt free. All the chopping was time consuming, but worth it.
I made this for my husband, he had the flu:( and after 3 days of broth I gave him this because of the no dairy and he was impressed:) I did add green chilis, he is not a fan of peppers, will keep this around for sure.
I made this recipe the other night and will definitely make it again. It was wonderfully thick considering it doesn't use any milk but you can easily adjust it if you want something a little thinner. I really thought the corn and the yellow pepper added a nice depth of flavour to the soup.
This is delicious. I have a very similar recipe that I use often, but will also use this one. I left out the Bay Leaf, the corn (allergies), and the Cherry Tomatoes, but everything else stayed the same.
I liked this soup although it took a while to prepare as I think I am slow at chopping. I left out the lettuce as I plan to freeze the leftovers for a later lunch. My other half disliked it, but he's very picky.
The email subject said Loaded Potato Soup with Cheese and Bacon, but I don't see any bacon in the ingredient list. Is there bacon in the nutritional information, and if so, how many rashers (slices)?
Basic good soup. but I did change it up some. Used kale, sauteed some hot Italian sausage, wanted to create a soup with more protein and resembled the Zuppa Toscana at Olive Garden . To make it creamy used low fat enraptured milk. Used Yukon Gold, which I mashed some to thicken soup..
Oh my Goodness...absolutely delicious. Only change I made is added another two cups of broth but the whole thing combined was fabulous. I will definitely be making this again. It sticks to the ribs like oatmeal without leaving you feeling stuffed!!
Absolutely delicious! I only pureed about 3/4 of the entire soup to keep it soupy. I also added spinach rather than lettuce to add some additional nutrients :) I also put a tsp of light sour cream and a tbsp of fresh bacon to each serving and it literally tasted like a baked potato. YUM!!
Super easy, love the pepper and tomato, gives it a little pop of color and kick of flavor. I added a cup of skim milk to "rinse" out out my blender, made the soup nice and creamy for just a couple of extra calories. Topped with green onions.
Thanks for sharing, this is a modern twist for the good old potato soup. Nothing like a hot soup to warm you in winter. Since we are heading into the cold season here in East Africa I will definitely try it soon
Really creamy; hard to believe there's no milk in there! Also, will definitely add a little bit of crumbled bacon on top next time. Didn't use the lettuce in mine, but will certainly be making this again!
I made this for dinner tonight. I forgot the corn :( and I used carrot instead of bell pepper. I coarsly mashed the potatoes and pureed the other veggies. I also added extra lean ground beef for protien. It became the whole meal! It is excellent!! :)
This really hit the spot. I didn't have any celery and just a bit of green pepper. Pureed part and left it slightly chunky. Yesterday I ate it plain, yum! Today am having it mixed with salsa, awesome! I'll make this often.
White potatoes and white flour....really why not pour in about 4 cups of sugar with that too. White potatoes and white flour activate the pancreas and those ingredients turn from starch to sugar...no thanks!