Dinner
Fully Loaded Potato Soup
All the goodness of a loaded baked potato turned into a hearty and delicious soup. Add as many of the fixings as you please!
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 1 cup diced celery (250 mL)
- 1 cup diced carrot (250 mL)
- 1 onion, diced
- 3 large russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth (1 L)
- 1/2 tsp garlic powder (2 mL)
- 1/2 tsp dried thyme (2 mL)
- 1/4 tsp pepper (1 mL)
- 1/8 tsp cayenne pepper (.5 mL)
- 1/4 cup 2% milk (60 mL)
Optional garnishes
- Bacon bits
- Cheddar cheese
- Chopped dill pickles
- Sliced green onions
- Sour cream
Directions
- In a large, heavy-bottomed pot set over medium heat, add canola oil. Add celery, carrot and onion. Cook the vegetables for about 5 minutes, until soft and translucent. Be careful not to overcook the vegetables to the point where they start to take on colour.
- Add potatoes, broth and seasonings. Cover and bring to a simmer for 15 minutes or until potatoes are fork-tender.
- Use an immersion blender or potato masher to partially purée the soup. Blend for about 15 seconds leaving bite-sized pieces of vegetables.
- Remove from heat. Stir in the milk.
- Serve warm with optional garnishes.
TIP: Potatoes are best stored in a cool, dark location that is well-ventilated and dry.
Nutritional Analysis
| Calories | 155 |
|---|---|
| Total Fat | 5.2 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 1 mg |
| Sodium | 74 mg |
| Carbohydrates | 25.8 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Protein | 3.1 g |
| Potassium | 645 mg |
