Sparks from the Kitchen

The really chilly weather is here and I’ve been looking for a great potato soup recipe. I came across Pink Parsley’s recipe and adjusted it a bit to lessen the calories and also more to my taste. I used light cream and light cheese. It came out so well and even better-it’s lighter! Below is my version. This soup is FABULOUS!!! It’s really easy to make and you can adjust the toppings to whatever you’d like. Make it SOON!! You’ll be happy you did!

Baked Potato Soup

• 1 large onion, chopped small
• 2 tbsp bacon grease (I keep some in the fridge. If you don’t cook the bacon for the toppings and keep 2 tbsp in the pan)
• 5 small-medium garlic cloves, minced
• 1 tsp dried thyme
• 2 tbsp AP flour
• 4 cups low-sodium chicken broth
• 3 lbs Russet potatoes (about 4), peeled and cut into 1/2 inch cubes
• 8oz light sharp cheddar cheese, grated, (do not use pre-grated)
• 3oz light colby jack cheese, grated, (do not use pre-grated)
• 1/2 cup of light cream
• 1/2 cup of light sour cream
• 2 tsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided

Toppings:

• light sharp cheddar cheese, grated (do  not use pre-grated)
• sliced scallions
• crispy bacon pieces
• light sour cream

Place 2 tbsp bacon grease in a large skillet over medium heat. Add the onion and saute until browned.  Then add the garlic, thyme, 1/4 tsp salt and 1/2 tsp pepper.  Cook, stirring, for about 2 minutes until everything becomes fragrant. Then stir in the flour, stir it constantly for a minute or so until the flour is no longer white. Then stir in one cup of the chicken broth, scraping up the bits on the bottom of the pan, until the mixture has thickened. Then pour it into the slow cooker.

To the slow cooker add the remaining 3 cups chicken broth, all of the potatoes, 3/4 tsp salt, 1/2 tsp pepper. Cover and cook on low for 5 hours.

After 5 hours test a piece of potato to make sure it’s cooked through. If not cook it for a bit longer, until they’re to desired texture.  When the potatoes are done cooking place 3 cups (without liquid) into a bowl, add the light cream, and mash until smooth. Add them back into the slow cooker, stir in the sour cream and cheddar cheese. Cook for another 10 minutes or until the cheese is melty and has come together.  You can cook the bacon for the topping during the last 10 minutes.

Serve hot topped with sour cream, grated cheese, scallions and bacon bits or anything else you’d like on top.

Other topping ideas: crispy pancetta, a squirt of Dijon mustard, chives, creme fraiche–whatever you like!