Hello friends!
This cloudy weather (rare in Phoenix) has me craving creamy soups! It’s finally fall and cooler temperatures are gracing us with their presence… no more 100+ degree weather! That in itself is a reason to celebrate with comfort foods.
I tweaked this recipe inspired by Cuisine At Home, to make it a little more healthy and more soupy. Seems like the original recipe was too dense and more like a mash potato dish. The flavor however is amazing! The changes I made were perfect; I used 2% milk vs whole milk and added more chicken broth for a more liquid consistency. I also kept the toppings simple to not add more fat (no bacon, no cheese & no sour cream)
Recipe adapted from Cuisine at home
PrintBaked Potato Soup
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 45 mins
- Yield: 4 bowls 1x
Scale
Ingredients
- 3 medium russet potatoes, scrubbed, dried, and pierced
- Olive oil and salt to rub on the potatoes
- 4 Tablespoons unsalted butter
- 1⁄3 cup yellow onion, diced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 2 cups 2% milk
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- For the Garnish
- 1 Tablespoon Olive Oil
- Skins from baked potatoes, cut into strips
- Salt and pepper to taste
- Sunflower seeds (optional)
Instructions
- Preheat oven to 450° with rack in center.
- Rub prepared potatoes with oil and salt.
- Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
- Remove potatoes from the oven, split and cool slightly.
- Scoop out and lightly mash the flesh (reserve skins); set aside.
- Sauté onion in melted butter until soft, about 5 minutes.
- Whisk in flour; cook 2 to 3 minutes.
- Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
- Add potato and simmer 5 minutes. Mash the potato more for a creamier consistency.
- Stir in parsley and salt & pepper.
- Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.
- Serve soup warm and top with potato skins and sunflower seeds.
wonderful idea with the skins…..and yes, i too omit all those unhealthy fats that are unecessary for a healthy diet. Good work!