Loaded Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup:2 teaspoons canola oil1 large onion, chopped2 cloves garlic, smashed and chopped3 stalks celery, chopped1 yellow bell pepper, chopped1/2 teaspoon black pepper1/2 teaspoon dried thyme1 tablespoon all-purpose flour5 Russet potatoes, peeled and diced1 quart homemade or low sodium chicken or vegetable stock 1 bay leaf1 ear corn cooked or 1/2 cup frozen kernels1/4 teaspoon cayenne pepperToppings:8 cherry tomatoes, diced2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded1 head green leaf lettuce, shredded
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.
Serving Size: Makes 8 one-cup servings.
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.
Serving Size: Makes 8 one-cup servings.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 2.1 g
- Cholesterol: 2.0 mg
- Sodium: 63.1 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.7 g
- Protein: 4.4 g
Member Reviews
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1CRAZYDOG
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! - 10/17/11
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ANNIEONLI
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. - 3/13/12
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CD10737273
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. - 1/23/13
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CD12592851
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. - 1/17/13
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GAFFERCAT
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. - 1/17/13