Thursday, February 4, 2010

Soupy Sensations!

Although it has been awhile, I have no excuse. Well no real interesting one anyway. I could give you dozen's of less exciting ones, however I wouldn't want to bore you right off the top. We will get right to the good stuff!

Have I mentioned just how much I love soup? It's so easy and tasty with very few ingredients, and it completely changes depending on the veggies used. LOVE it's simplicity and elegance! Canadian winter's definetly provide the mood for some hearty hot recipes too!

Last night my inspiration was a baked potato! Keeping lots of peel on the potatoes provides it with more texture and authentic 'baked potato' flavour! Not to mention the health benefits!

The skins are nutrient packed and a large potato with the skin, is only about 270 calories, and low in fat! It is said to help lower blood pressure, may even help to provide protection against heart disease and cancer! They are full of vitamins & minerals and lots of iron & protein too! Seems a shame to ever toss them knowing all that doesnt it?

Baked Potato Soup

4-5 cups potatos - washed, eyes removed, cubed
1 large onion, finely diced
1 can beef broth
1 cup water
*optional 6 slices bacon, cooked crisp
1/4 cream

*optional toppings
  • sourcream
  • chives/green onions
  • salsa
  • cheddar cheese
  • bacon bits
  • whatever you like on your baked potato!
Put all but the cream & bacon in a large pot and bring to a boil over med-high heat. Reduce heat and simmer on low until potatoes are almost tender.

Remove from heat and in a blender, in small amounts, puree about 2/3 of the soup with bacon. Mash the remaining potatoes with a fork or potato masher just a bit leaving lots of small chunks. Return to low heat and simmer for another 5-10 minutes. Add cream and serve with optional toppings.


1 comment:

  1. Use any milk or cream you like! I prefer 10% because its a cream which is good for flavour, but not too bad for you like whipping cream! ;)