★★★★★ 1 vote5
- 2 tsp
- canola oil
- 1 large
- onion, chopped
- 2 large
- cloves of garlic, smashed and chopped
- 3 stalk(s)
- celery, chopped
- yellow pepper, chopped
- 1/2 tsp
- black pepper
- 1/2 tsp
- dried thyme
- 1 Tbsp
- all purpose flour
- russet potatoes, peeled and sliced
- 1 qt
- low sodium vegetable or chicken stock
- bay leaf
- 1/2 c
- frozen corn kernals
- 1/4 tsp
- cayenne pepper
- cherry tomatoes, diced
- 2 Tbsp
- plus 2 tsp reduced fat sharp shredded cheddar cheese
- head green leaf lettuce, shredded
How to Make loaded potato soup
- 1This 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.
- 2By 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.
- 3Heat 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.
- 4After 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.
- 5Ladle 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.