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loaded potato soup

(1 rating)
saleenasmom avatar
Recipe by
sylvia bourque
@saleenasmom
Moncton, NB

this is 4+ pts for weight watchers

►
(1 rating)
yield 8 servings
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For loaded potato soup

  • 2 tsp
    canola oil
  • 1 lg
    onion, chopped
  • 2 lg
    cloves of garlic, smashed and chopped
  • 3 stalk
    celery, chopped
  • 1
    yellow pepper, chopped
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    dried thyme
  • 1 Tbsp
    all purpose flour
  • 5
    russet potatoes, peeled and sliced
  • 1 qt
    low sodium vegetable or chicken stock
  • 1
    bay leaf
  • 1/2 c
    frozen corn kernals
  • 1/4 tsp
    cayenne pepper
  • TOPPINGS
  • 8
    cherry tomatoes, diced
  • 2 Tbsp
    plus 2 tsp reduced fat sharp shredded cheddar cheese
  • 1
    head green leaf lettuce, shredded

How To Make loaded potato soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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