try using 1 cup of fat free half and half for one of the cups of skim milk and sub one cup of non-fat or low-fat sour cream for the cheese. this cuts out a ton of calories and makes a beautiful, smooth and creamy soup. top with some minced green onion and cracked pepper....yumm!! pure comfort food.
This is a large pot of soup for a small household. I stop the process before adding milk. About one third the recipe is left in the pan and a cup of milk added for now. The extra can be frozen in two or four containers and well labeled for later.Add milk to thawed mix for freshness
if you are feeling lazy ((who?? us?? =]))... my mom always uses a bag of frozen potatoes when making potato soup. they are already skinned and cup up so this will greatly reduce your prep time! i haven't made this recipe but i plan on it!
This was absolutely great! We had enough for some left overs and I threw in broccoli and carrots with it the next day, oh also I left the peel on rather than taking it off and it was still so tasty!
I used an immersion (stick) blender with this soup also and it made for a thick creamy soup without using flour. I needed to add salt and a little more pepper but even my family loved it. No one complained that I was serving them healthy food again.
I have been making similar soup for a while now, and find that by using a stick blender (inexpensive, versatile tool ), I can leave out the flour entirely for rich, thick soup. Take out 1/2 veggies (pot,celery,carrots,red bell ppr;puree rest, add milk, ff 1/2 & 1/2. Put reserved veggies back in !
I love her recipes, anyone can make! Comment for prominent onion person, there are some onions that have way more flavour, stick to mild, vidalia or Mayan Sweet if you don't like a strong bite. Maybe that's what happened.
I can't wait to try this!!! Used to make a similar soup in college -both hearty/SUPER yummy! However, made it wo the butter & I used non-fat milk, bacon bits instead (or sometimes none). I let is simmer on the stove for quite a while so it got nice & thick. I even threw in some mix vegi's! YUM!
This is perfect for the cold weather we are having! I had to adjust the amounts to make the soup in a smaller quantity. There are only two of us and we live in an apartment that has a very small freezer in our refrigerator. I didn't use the bacon to cut down on the sodium.The soup was delicious!
You are ruining my experience with Spark People because of the ads that are being displayed right on top of the recipe. It is very frustrating to not be able to see the entire recipe without scrolling all over the place. At least the Daisy ads are off to the side and are more likely to be read.
I made do with what I had on hand, so I used the last (1 cup) of a carton soy milk & the other cup was coconut milk. I also tossed in a handful of chopped red pepper that I needed to use. Left off the bacon & forgot the green onion. Still very good! I think the coconut milk was a lucky chance!
This recipe was a hit in my household. Even my son, who hates soup night, didn't complain after he started eating this dinner. It's a good thing I accidentally doubled the recipe- we each had seconds on this, and we still have enough for leftovers!
Tried this out last night and needed to add some spice due to it being so bland. I used potato flakes to make it more like a choweder and used carrotts instead of celery and my family absolutly loved it.
Reply from CHEF_MEG(3/1/13) Can't wait to hear how he likes the soup. Chef Meg
I really wish these recipes would tell how much is in a serving (1/2 c, 1 cup???) It is really inconvenient to have to pour everything into a large measuring cup and try to figure out how much is in a serving.
Reply from CHEF_MEG(1/11/13) The recipe serving size is 1 cup. Chef Meg
I just made this & it is quite good. I omitted the celery because I didn't have it, but will add next time. I added the cheese and bacon bits to the soup because I freeze soup in 1 cup portions for lunch each day. I like mine smooth, so I pureed and it was nice and thick.
Used a whisk to mush the potatoes just a little so it would still be lumpy. Gave a few additions to turn it from "good" to "great." Added some garlic powder, quite a bit of salt and pepper, a few pinches of dried cilantro, and liberal amounts of cheese. I know cheese adds calories but needed flavor.
I changed the recipe a bit...used only half the boiled potato (also didnīt peel the potatoes for higher vitamin and fiber content), substituted the other half for boiled pimpernel (3), olive oil instead of butter, traded 2 of the milk cups for water, and it was still very good! But quite lighter
I replaced butter with olive oil&celery with a cinnamon stick,a pinch of carry and a pinch of nutmeg. I too used low fat milk&no flour or cheese... tastes and smells like heaven... it's the first potato soup I ever tasted....
For a milder onion flavor I use leeks and I leave the skin on the potatoes. I agree a pinch of salt and a 1/2 tsp of pepper is necessary to give it some zip. I don't blend baked potatoe soup, generally but occasionally I take out most of the vegetables & use the hand held blender for creamier soup.
Someone said it was bland, but all potato soups are bland because they are simple. I added two teaspoons of Italian seasoning that I rubbed in the palm of my hand to make a fine powder, plus a dash of white pepper for a bit of heat. Good stuff!
My mother used to make a similar recipe in the winter as a hearty warm meal. Using the saem basics but adding some clam juice in stead of chicken stock and adding clams, you can turn this into her chowder, too. Haven't made either in years and this sounds good for today!
I ate with a few croutons to give it a little more chew since it was the meal. It was sooo gooood! Hubby requested a bit of sour cream. Tastes just like a stuffed baked potato with the scallions and cheese. I might add a bit of broccoli the next time....leftovers are calling my name. =o)
So yummy! It is watery if you don't process the soup to break up the potatoes. I put it through the blender and it was spectacular. It was a little bland but I think with some tweaking, it's got potential.
This was perfect for a rainy day and very easy to make! I left the skins on the potatoes and mashed them some before serving to make it thicker. Just added a tbsp of light sour cream and my husband and I loved it!
I thought this was a little bland so I added some chicken bullion. I don't like really chunky soups so I only put half of it in the blender. That gave it a nice creamy, thick base but still kept it hearty. Other than that...my family really liked this soup.