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!

Prep Time

Servings

2 Tbsp canola oil (30 mL)

1 cup diced celery (250 mL)

1 cup diced carrot (250 mL)

1 onion, diced (1)

3 large russet potatoes, peeled and diced (3)

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

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.

Ingredients

2 Tbsp canola oil (30 mL)

1 cup diced celery (250 mL)

1 cup diced carrot (250 mL)

1 onion, diced (1)

3 large russet potatoes, peeled and diced (3)

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

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola’s contribution to the Canadian economy has increased by $7.2 billion in the past decade.

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

Protein

3.1 g

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