Prep 40 mins
Cook 40 mins
Chef Meg lowered the fat and calories of traditional potato soup by using 1% milk and using bacon and cheese as garnishes instead of ingredients. Onion and celery add fiber, and low-sodium stock keeps salt levels in check. Try adding 1/2 cup cooked millet to the soup in the last five minutes of cooking to boost the fiber (nutrition info not included).
- 7 large potatoes, baked
- 3 tablespoons butter, unsalted
- 1 1⁄2 cups onions, diced fine
- 3 garlic cloves, minced
- 1⁄2 cup celery, diced fine
- 3 tablespoons flour
- 2 cups low-sodium chicken stock
- 4 cups 1% low-fat milk
- 1⁄4 teaspoon white pepper
- 2 slices bacon, cooked and crumbled
- 3 tablespoons scallions, chopped
- 1 cup cheddar cheese, shredded
- Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish. If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender. Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
- Recipe makes 15 one cup servings.