I’ve mentioned prior that I have never been a fan of soup. The phobia spawns from years of being forced to eat my mother’s vegetable soup. God rest her soul, but the woman’s soup was awful. I still have nightmares.
In more recent years, I’ve warmed up to soups. When done right, they can be quite delicious and the perfect accompaniment to lots of dishes! Since I prefer the kind that is less brothy and more chili-like consistency, this Loaded Baked Potato Soup peaked my interest. Isn’t the photo above just drool-worthy? I HAD to make some, especially since potatoes (even organic varieties), go a long way in my quest to keep our budget at $50 a week!
Now, before you go blowing off this recipe because you think white potatoes are the devil, let me remind you that white potatoes are chalk FULL of nutrition!! If you don’t believe me just read my post about the Incredible, Edible Potato!
A few key highlights:
- High in fiber!
- They contain just about EVERY nutrient! They contain over 25% of your days worth of vitamin C, around 20% of vitamin B6, potassium, manganese, copper, fiber and more!
- They also contain phytonutrients like carotenoids, caffeic acid, and flavonoids, which have strong antioxidant activity; meaning they help kill bad things floating around in your body.
- Roy Navarre, a geneticist from the Agricultural Research Service plant analyzed the Red and Norkotah potatoes revealing antioxidant activity that rivals broccoli, spinach and Brussels sprouts! Navarre’s team also found the potato to have high levels of folic acid, quercetin, and kukoamines (a compound that had previously only been found in the wolfberry plant or more commonly called the gogi berry)!
Now that you know how HEALTHY potatoes are, TRY THIS SOUP!! I made it for dinner on Sunday night and it was just superb! It tastes so rich, so buttery, so so amazing, that I don’t mind eating it for leftovers several nights this week! Sunday I paired it with homemade bread, Monday I paired it with an awesome salad and added sauteed mushrooms and onions, and Tuesday I might just have to do the same! It’s THAT good!
Now for my sad pictures (sorry the lighting was HORRIBLE)!
LOADED BAKED POTATO SOUP!
Makes 6 large servings
5 medium russet potatoes, diced into cubes (~1/2″); I left the skins on for extra nutrients!
about 3 celery stalks, diced
1 medium-large onion, diced
3 cups of vegetable broth
3 cloves of minced garlic
1/4 cup butter
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar
about 1/2 tsp pepper
1 tsp sea salt
1/2 tsp garlic powder
1/8 tsp red pepper flakes or more depending on preference
- Cut up all your veggies and add them to your crockpot.
- Then add the vegetable broth, garlic, butter, salt, and pepper.
- Allow these ingredients to cook on HIGH for about 4 hours.
- After 4 hours, mash the potatoes and mix in cheeses, garlic powder, and red pepper flakes.
- Allow to cook another hour on low, stirring frequently.
- Jen suggested dropping in a few green onions but I didn’t have any! Sounds tasty though!
- Add a little more black pepper, to taste, decide which toppings you would like to use, and VOILA!! YOU ARE READY TO EAT!!
- NOM NOM NOM!!
- I added a little extra celery and some carrot for topping.
*Next time I would add mushrooms and carrot directly into the mix.
*I suggest sauteing 1 onion with 3-4 mushrooms and adding them in to your bowl at the very end!
*You could also top with more cheese, bacon, sour cream, etc.
Nutritional Profile: 292 calories, 13 g fat (8 g sat), 35 mg cholesterol, 1073 mg sodium (okay, it’s high), 929 mg potassium (almost balanced though), 36 g carbohydrate, 4 g fiber, 2.8 g sugars, 9 g protein, 30% Vitamin C, 20% calcium, 12% iron, 14% folate, 15% Vitamin A
QUESTION: What is your favorite kind of soup!?Print