{"id":1114,"date":"2021-08-05T16:42:51","date_gmt":"2021-08-05T16:42:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1114"},"modified":"2024-02-09T21:35:17","modified_gmt":"2024-02-09T21:35:17","slug":"quick-and-healthy-loaded-potato-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/quick-and-healthy-loaded-potato-soup\/","title":{"rendered":"Quick and Healthy Loaded Potato Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Quick and Healthy Loaded Potato Soup<\/span><\/h2>\n
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Our healthy potato soup gives you more flavor and less glop than the classic version, but just as much hearty satisfaction. With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all of your favorite baked potato toppings. If you like the idea of some chunks of potato, mash coarsely; for a smoother soup, mash more completely. For the best texture, stick with russet potatoes (aka baking potatoes); starchier varieties won\u2019t yield as creamy a result. The soup reheats well, so it\u2019s a good make-ahead candidate; just store the toppings separately.<\/span><\/div>\n
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Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Cooking Light<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> pounds<\/span> russet potatoes<\/span> peeled and cubed<\/span><\/li>
  • \u00bc<\/span> cup<\/span> all-purpose flour<\/span> (1.13 ounces)<\/span><\/li>
  • 2<\/span> cups<\/span> 2% reduced-fat milk<\/span><\/li>
  • 1<\/span> cup<\/span> unsalted chicken stock<\/span><\/li>
  • \u00be<\/span> cup<\/span> light sour cream<\/span><\/li>
  • 1\u00bc<\/span> teaspoons<\/span> kosher salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 2\u00bd<\/span> ounces<\/span> sharp Cheddar cheese<\/span> shredded (about \u2154 cup)<\/span><\/li>
  • 6<\/span> center-cut bacon slices<\/span> cooked and crumbled<\/span><\/li>
  • 3<\/span> tablespoons<\/span> chopped fresh chives<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency.<\/div><\/li>
    • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.<\/div><\/li><\/ul><\/div><\/div>\n
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