Baked Potato Soup

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

Baked Potato Soup

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Servings: 4 bowls

Author: Ana Frias

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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.