#My recipes loaded potato soup full

Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.įind the full recipe here, including full nutritional info. If you want a thinner soup, add more stock. Using an immersion blender or food processor, puree the soup until smooth. Simmer for 30 minutes.Īfter 30 minutes, remove the bay leaf and add the corn and cayenne pepper.

Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Sweat the onions for 3-4 minutes (to soften them you don't want them to brown). The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.ġ quart homemade or low sodium chicken or vegetable stockġ ear corn cooked or 1/2 cup frozen kernelsĢ Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shreddedĭirectionsHeat a saucepan to medium-low, add the oil, then add the onions once the oil warms. 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.īy the way, it's not a mistake that you put lettuce in this soup. 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 is not your traditional potato soup recipe. With this recipe, everyone wins! (Like this slimmed-down makeover recipe? Get more like it in the best-selling ' SparkPeople Cookbook.') My family loves potato soup but I prefer loaded baked potatoes. Get full nutrition info for every recipe and track with one click! Access hundreds of thousands of recipes that are healthy and easy to make.

My recipes loaded potato soup