Loaded Potato Soup

Hey there! If you’re back today, that must mean I didn’t scare you away yesterday with my PG-rated post (PG-13? Bare shoulder action was involved..) regarding my Pumpkin Manicotti cooking experience, sans clothes (don’t worry, though, there was an apron involved). So thanks for having a sense of humor with me! And if you’re new to MGNN, well, here is a nice G-rated post for you today. 🙂

This weekend I was flipping through a few old issues of Cooking Light, and found a recipe I had bookmarked and hadn’t yet made –Loaded Potato Soup Recipe. And bonus – it was super easy! It started by microwaving four red potatoes for 13 minutes. Don’t forget to pierce them with a fork a few times. I forgot at first, and after about 2.5 minutes, it sounded like there was a dying animal in my kitchen. I promptly removed those hot potatoes and gave ’em a few fork stabs to quiet them, before poppin’ ’em back in the microwave.

Meanwhile, I sautéed onions in EVOO, and then added reduced-sodium chicken broth, and a slurry of milk and flour, brought it to a boil, stirring constantly, and let it simmer for a minute. I removed it from the heat and added a bit of light sour cream, salt, and a ridiculously large amount of black pepper (maybe like 50 grinds of the mill?).

Once the potatoes beeped (well, actually, once the microwave beeped..), I removed them from the microwave, cut them in half, and let them cool for a few minutes (those suckers were HOT!), before peeling off the skin. They really don’t have to be peeled perfectly either – I did a rough job, tossed them in the stock pot, and coarsely mashed the potatoes (I like the chunks!) with a masher.

I topped the soup with green onions, extra sharp cheddar, more black pepper (bwahaha), and bacon (three pieces total for the two of us, cooked on paper towel in the microwave – easy and mess-free) – just like a loaded potato! Yummy! The recipe made enough for two hungry eaters, along with a biscuit (hint: too many carbs! I recommend a different side dish.)

Question of the day: What do you like on your baked potatoes? I’m a sucker for sour cream, myself.

♪♫ Currently listening to: Heads Will Roll – Yeah Yeah Yeahs.

6 thoughts on “Loaded Potato Soup

      • Interesting. I have never experienced such a garnishing. Could you please enlighten me on how to prepare goose liver pate?

      • Actually, I should have been clearer. It is in fact a foie gras of the goose liver that I enjoy on my bison burger.

        “Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak.” -Wikipedia

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