It's amazing! Price and I have been so busy the last few weeks that I haven't been home to cook. Not to say I didn't cook. I made a bunch of Halloween snacks for my annual halloween party. But to cook two meals at home in a row? I think it might be a record (just kidding!). Anyway, with a major cold front coming in, what could I make but soup? (Price chose soup, I chose the type). I was trying to think of what I could make with the ingredients already at my house, especially the ones about to expire (think bacon). What better soup for bacon than potato? So here is my healthy version of loaded baked potato soup. (Warning: while this soup is absolutely delicious, it takes about an hour to make)
Loaded Baked Potato Soup (serves 2, but feel free to double it!)
Ingredients:
3 medium to small russet baking potatoes
1 large carrot
1 c. broccoli, roughly chopped
1 tsp salt
1 tsp dried savory (or marjoram)
1 tsp dried thyme
dash cayenne pepper
dash ground black pepper
2 cups milk
3 tbsp all-purpose flour (I used a mix of whole wheat and regular)
Shredded Cheese blend for serving
Bacon Bits for serving
Directions:
Peel and dice the potatoes and carrot. Put in a pot of cold water with the salt, boil until tender, about 20-30 minutes. Meanwhile, steam the broccoli in the microwave or blanch briefly (boil water, add broccoli, remove from heat, let sit 3 minutes, drain, run under cold water to stop cooking). Drain the potatoes and carrot, mash lightly with a potato masher to get small chunks. Add the milk, seasonings, and flour. Whisk briskly over medium heat until flour has dissolved. Add the broccoli. Heat, stirring occasionally, until warm. Ladle into bowls, sprinkle with cheese and bacon.
I found this recipe to go well with stewed apples, but if you have another idea, feel free to use it!
Enjoy!
