Baked Potato Soup
tart apple and spinach salad
- Onions - 1/2, chopped
- Green onions - 3 stalks, chopped, white and green parts separate
- Potatoes, russet - 1 1/2 lbs, peeled and diced
- Bacon - 4 strips
- Flour, all-purpose or whole wheat - 3 Tbsp
- Thyme, dried - 1/2 tsp
- Stock, chicken or vegetable - 6 cups
- Cheese, cheddar (opt) - 4 oz, grated
- Sour cream (sub plain yogurt) - 1/3 cup + 1/3 cup
- Shallots - 1/2 clove, sliced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Apples, any tart, green-skinned variety - 1, sliced
- Spinach, baby - 3 oz
- Onions / Green onions - Prep as directed. (Can be done up to 3 days ahead)
- Peel potatoes and cut into large cubes. (If doing this more than an hour ahead, soak in a bowl of water to prevent potatoes from turning brown.) (Can be done up to 1 day ahead)
- If making in a slow-cooker: Heat a skillet or non-stick pan over medium-high heat. Add bacon and cook until crisp. Set aside on a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions, white parts of green onions (reserve the green parts) and some salt and saute until tender, 3 to 4 minutes. Add flour and thyme and saute until vegetables are coated. Combine onion mixture with potatoes and stock in the bowl of a slow-cooker. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until potatoes are tender.
- Make dressing - Slice shallots. Combine with vinegar, mustard, honey and olive oil. Season with salt and pepper. (Can be done up to 3 days ahead)
- Grate cheese. (Can be done up to 1 day ahead)
- Slice apples.
- If making on stovetop: Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Set aside onto a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions, white parts of green onions (reserve the green parts) and some salt and saute until tender, 3 to 4 minutes. Add flour and thyme and saute until vegetables are coated. Add potatoes and stock. Cover and simmer until potatoes are tender, ~20 minutes.
- Crumble or chop bacon.
- When soup is finished cooking, add first part of sour cream and blend with an immersion blender until it reaches preferred consistency (either completely smooth or with some pieces of potato remaining). Season with salt and pepper.
- Toss spinach and apples in dressing.
- Serve soup with cheese, bacon, remaining sour cream and green parts of green onions on top. Enjoy with salad on the side!
Delicious soup! It was a little thing for us (and I only used 4 cups of broth), so I would increase the potatoes to at least 2 lbs, and also make way more bacon than 4 strips!0 Helpful
A hit with all the adults. The grandson has something against potato soup in general. I just mashed the potatoes since we like a chunky potato soup.0 Helpful
Used leftover baked potatoes. Thought soup was little thin for my tastes, so i added corn to fill void. (Did not blend) Did not try salad with this meal, but will another day.0 Helpful
Even picky 4 year old loved the dressing and ate the salad. The soup not so much. Husband and I thought the soup was great!0 Helpful
I loved this one. My husband thought it was a little thin.0 Helpful
Omg! We LOVED this!0 Helpful