loaded potato soup

Loaded Potato Soup Recipe

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sylvia bourque

By
@saleenasmom

this is 4+ pts for weight watchers

Rating:

★★★★★ 1 vote

Serves:
8 servings
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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  • 2 tsp
    canola oil
  • 1 large
    onion, chopped
  • 2 large
    cloves of garlic, smashed and chopped
  • 3 stalk(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About loaded potato soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy
Hashtags: #for, #WW, #4 pts




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