Easy Loaded Baked Potato Soup Recipe
2020-05-26- Cuisine: Canadian
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
173 -
Fat
4 g -
Cholesterol
0 -
Protein
8 g -
Carbohydrate
29 g -
Fibre
1 g
Easy loaded baked potato soup recipe.
Delicious beef broth-based potato soup-puree with vegetables.
Vegetarian-friendly recipe. You may also like Classic Potato Soup:
Classic Potato Soup Recipe:
makes 1 gallon (3.8 L)
Ingredients: 9 large potatoes, 8 cups (2 L) vegetable stock, 1½ bunches scallions, finely chopped, 1 tablespoon salt, 2 tablespoons unsalted butter, 1/4 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 4 cups (1 L) milk, chopped fresh parsley, croutons
Cooking Method: Peel and slice potatoes. Preheat vegetable stock in a large saucepan over medium heat. Add sliced potatoes and finely chopped onions and cook, stirring occasionally, until the potatoes are soft. Season to taste with salt and set aside.
Mash cooked potatoes with a potato masher. Add black pepper, butter, and garlic. Stir well. Pour in the milk and heat through, but do not bring to a boil. Taste for seasoning. Dice slightly stale whole wheat bread in 1/2-inch (1.25 cm) cubes until you have 2 cups.
Heat 4 tablespoons of corn oil in a large nonstick skillet. Sauté the croutons, shaking the pan frequently, so that they brown on all sides. Pat them dry with paper towels. Sprinkle with seasoned salt.
Ladle potato soup into soup bowls, sprinkled generously with chopped fresh parsley and baked homemade croutons.
Easy Loaded Baked Potato Soup Recipe
Ingredients
- 1 tablespoon unsalted margarine
- 1 yellow onion, peeled and chopped
- 2 cups (500 ml) reduced-sodium beef broth
- 2 cups (500 ml) water
- 1/2 cup dried split green peas, rinsed and sorted
- 2 potatoes, peeled and quartered
- 1/4 teaspoon freshly ground black pepper
Method
Step 1
In a large saucepan, melt the margarine over medium heat. Add the onion and cook, uncovered, until soft about 5 min.
Step 2
Stir in the beef broth and water and bring to the boil about 4 min. Add the peas and potatoes; adjust the heat so that the mixture bubbles gently, cover, and cook for 30 min or until the peas and potatoes are tender. Remove from the heat and cool for 10 min.
Step 3
In a blender or food processor, purée the potato soup in 5 batches, whirling each batch about 15 sec. Return to the pan, set over low heat, and bring to serving temperature, stirring often. Add the pepper.
