Food Geek Friday: Baked Potato Soup

I'm on a soup roll. Like I said last Friday, I've been making up big pots of soup and other foods so I have meals at the ready. I got this recipe from Cooking Light. I usually enjoy their great lightened up recipes of old favorites and there is often something in there I haven't thought of before. However, in all honesty, I'm on the fence about this soup. I debated whether to post or not, but considering I did finish all of it I thought I'd throw it out there for you to decide. Really, with this soup it comes down to what type of potato soup you normally eat. If you usually eat potato soup from a restaurant like I do then this one will feel a bit thin because it's missing the cream and butter. However, if you usually get your soup from a can, then this would be an easy and tasty upgrade.  Below are the substitutions I made and here is the original recipe.

Baked Potato Soup adapted from Cooking Light

  • 8 small red potatoes
  • drizzle of olive oil
  • 1/2  cup  chopped onion
  • 1 1/4  cups  low sodium chicken broth
  • 3  tablespoons  all-purpose flour
  • 2  cups  milk, divided (they call for low-fat, I used whole)
  • 1/4  cup  sour cream
  • Salt and pepper to taste
  • 3  bacon slices, halved
  • shredded cheddar cheese

1. Heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

2. While waiting for soup to come to a boil, prepare the potatoes. Poke potatoes with a fork then microwave on HIGH until tender - time varies according to potato size. Cut in half; cool slightly.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for a couple of minutes until cooked. Crumble bacon.

4. Discard potato skins. (I didn't do this the first time around, but will the next time.) Coarsely mash potatoes into soup. Season with salt and pepper to taste. Top with cheese and bacon.

The soup itself was ok on its own, but much better with the cheese and bacon. No surprise there really...aren't most things better with a little cheese and bacon?

Enjoy and let me know what you think.