Baked Potato Soup
tart apple and spinach salad

Name: Baked Potato Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Onions, chopped; 3 stalks Green onions, chopped, white and green parts separate; 1 1/2 lbs Potatoes, russet, peeled and diced; 4 strips Bacon; 3 Tbsp Flour, all-purpose or whole wheat; 1/2 tsp Thyme, dried; 6 cups Stock, chicken or vegetable; 4 oz Cheese, cheddar (opt), grated; 1/3 cup + 1/3 cup Sour cream (sub plain or Greek yogurt); 1/2 clove Shallots, sliced; 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Apples, any tart, green-skinned variety, sliced; 3 oz Baby spinach

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Creamy potato soup is served with classic toppings - crisp bacon, cheddar cheese and sour cream. A fresh green salad on the side made with tart apples complements the soup's comforting flavors.

Ingredients

Metric

Servings:

Baked Potato Soup:

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)

Tart Apple and Spinach Salad:

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

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!

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