From The Kitchen Of Rachelle Underwood



Thursday, November 3, 2011

Light Loaded Potato Soup

Living in Hawaii, I have had a hard time being inspired by “fall weather” food. I live in the endless summer, where you never ever hear yourself saying, “Oooo, lets get our warm jammies on and cuddle underneath a blanket.” My house never has any windows closed, and when it is dumping rain, my boys are playing outside under our lanai. However, I love, love, love soups! They are easy, one-pot meals. My husband does not like soups, he says they make him sweat…especially in Hawaii. Anyways, this recipe is simply to die for. Not only is it WAY less fattening than the other recipes out there, but the flavor is amazing. I used to feel bad about eating creamy-based soups,but this recipe I don’t. I use skim milk, reduced fat sour cream, and way less butter than what normal cream based soups call for. Triumph! Granted this soup doesn’t have a gravy like thickness that the full fat version has, but that kind of “eeks” me out anyways. It gets thicker, the longer it sits, so I usually make it ahead, and leave it on the stove for a little bit. This was pretty fast to throw together as well, as long as you have all the ingredients in hand.

Light Loaded Potato Soup

6 slices bacon
1/2 c onion, chopped
4-5 russet potatoes, depending on size
2 tbs butter
2 tbs reserved bacon drippings
1/3 c flour
4 c skim milk (or whatever you have on hand)
1 can chicken broth
1 c reduced fat sour cream
1 1/4 c. medium or sharp cheddar cheese, grated
4-5 green onion, sliced thinly
Salt and pepper to taste

Peel, and cube potatoes. In a large pot, bring potatoes to boil, salt water to flavor (should be almost like the ocean water). Cook until done, drain, and set aside. In same pot cook bacon until crispy and brown. Remove with a slotted spoon to drain. Reserve 2 tablespoons of bacon grease in the pot. Add onion and butter, cook until translucent and soft. Add flour, to onions, and continue to stir and cook for about 1 minute. With a whisk, slowly add milk, whisking constantly to break up any lumps, add chicken broth. Over medium heat continue to stir, for about 5-7 minutes. Place about 2 cups of cooked potato into a bowl, and smash it with a fork, add this to the soup. Add remaining cooked potatoes, cheese, and bacon. Stir over medium/high heat until a slightly thick consistency. Turn off heat, add sour cream and green onions. Salt and pepper to taste.

3 comments:

~Judy~ said...

I will definitely give this a try. Thanks!

Anonymous said...

Just made this today and it's AMAZING!!!! My kids came home from school and each ate 2 bowls...super yummy...you can really taste all the flavors. Definitely gets my TDF vote!
-Lana

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