Baked Potato Soup
tart apple and spinach salad
Ingredients
- 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 - 1/3 cup + 1/3 cup (sub plain or Greek yogurt)
- 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
- Baby spinach - 3 oz
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
Most Helpful
This recipe is great if you double the potatoes and onions. Otherwise, I feel like the soup is a bit too watery. I also found that by doubling the potatoes, I only had to use half of the sour cream. Everyone in my house loves this, and my husband and son don't even normally like soup.
1 Helpful65 reviews
SO GOOD!! We made it with white cheddar cheese and Greek yogurt and it turned out so so good!!! Might try adding salmon or something next time to make a chowder of sorts!
0 HelpfulThis recipe is great if you double the potatoes and onions. Otherwise, I feel like the soup is a bit too watery. I also found that by doubling the potatoes, I only had to use half of the sour cream. Everyone in my house loves this, and my husband and son don't even normally like soup.
1 HelpfulDelicious soup! It was a little thin 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!
1 Helpful