HEALTHY BAKED POTATO SOUP
This recipe for baked potato soup is easy to make and uses simple ingredients plus, it's much healthier than most potato soups out there. This is perfect for meal prepping or for a comforting meal on a cold rainy day. Top with shredded cheese, green onions, bacon and chicken for some added protein.
Equipment
- 1 blender Immersion or regular
Ingredients
- 5 strip Bacon
- 6-7 each Russett potatoes
- 1 tbsp Bacon grease see note
- 1 cup Onion diced
- 2 stalk Celery diced
- 1 tbsp Garlic minced
- ¼ cup Flour all purpose or gluten free
- 4 cup Broth chicken or vegetable
- 2 cup Water
- ¼ cup Heavy cream, half and half or milk see note
- ½ tsp Salt
- ½ tsp Pepper white or black
Instructions
- Preheat the oven to 400-degrees F. Cook bacon on a foil lined baking sheet for 15-20 minutes. Place cooked bacon on a plate lined with paper towel. Save the bacon grease.
- Wash and scrub the potatoes and cut in half lengthwise. Place in a baking dish and cover with foil. Bake for 1 hour @ 400 degrees F. Remove from oven, remove the foil and let cool for 10 minutes. Using your hands, peel the skin off of the potatoes (optional) and dice into medium pieces.
- In a large soup pot or Dutch oven heat 1 tbsp of bacon grease on medium heat. Sauté the onion and celery for 5 minutes then add the garlic and cook for 1 minute.
- Sprinkle the flour over the cooked vegetables and then add 4 cups of broth and 2 cups of water, stir to combine. Add the diced potatoes and cook covered on medium low for 30 minutes.
- Blend the soup using a blender (immersion blender preferred) until creamy and smooth. Add the heavy cream and stir to combine. Add salt and pepper to taste.
- Top with cooked rotisserie chicken, crumbled bacon, shredded cheese, parsley and/or green onions.
Notes
Nutritional values
CAL 251 CARBS 42G FAT 6G PROTEIN 8G FIBER 4G SUGAR 5G
VEGETARIAN RECIPE: Omit the bacon (step1) and replace the bacon grease with olive oil. Use vegetable broth instead of chicken broth. Omit the heavy cream or milk altogether or substitute unsweetened coconut milk.
GLUTEN FREE RECIPE: Substitute equal parts gluten free flour for the all-purpose flour.