Cary, NC — The weather forecast for the next week or so has caused many of us to seek soul-warming recipes. We asked Dan Saklad from Whisk to provide us with one of his favorites–a healthier version of your classic loaded potato soup.
A Lighter Loaded Potato Soup
This recipe has the added benefit of being a little lower in calories than a traditional potato soup. Milk substitutes for the cream, plain yogurt replaces the sour cream, and half the vegetables are pureed to create a thick consistency.
- 3 T olive oil
- 3 medium onions, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 4 c chicken broth
- 6 large Russet potatoes (or 7-8 medium)
- 1 c milk
- 12 oz plain yogurt
- 1/4 t cayenne
- 1 t salt
- 1/2 t freshly ground black pepper
- Prepare the onions, carrots and celery by peeling and dicing into 1/4 inch pieces.
- Peel & dice the potatoes into 5/8 inch cubes.
- Heat the olive oil in a large soup pot or Dutch oven.
- Add the mirepoix (the onions, carrots and celery) to the warmed oil. Stir and saute the vegetables until the onions are translucent and the carrots and celery begin to become tender (about 10 minutes).
- Pour 4 cups of chicken broth (or stock) into the pot and bring the pot to a simmer.
- Add the diced potatoes, cover, bring to a low boil, and cook until the potatoes are tender (about 15 minutes).
- Remove half the soup mixture to a large bowl and puree with an immersion blender or hand mixer until smooth. If you lack this tool, pout half the soup mixture into your blender and blend until smooth.
- Add the milk and yogurt to the pureed mixture and combine until blended.
- Return the pureed mixture to the pot on the stove.
- Season the soup with salt, cayenne and black pepper.
- Heat the soup gently to a simmer. Take care that the pureed soup does not burn or stick to the bottom by using a low heat setting.
- Serve with sliced scallions, shredded cheddar cheese and crumbled bacon.
Makes about 8-10 hearty servings.
This recipe and photo came to us from our friends at Whisk Cary.