As soon as I received my assignment for this week’s potato themed recipe swap, I did a little dance of joy. You see back in college, a few friends and I had a standing date every month at a local chain restaurant, and each time I’d order their famous loaded baked potato soup. It was incredibly delicious.
I loved that this recipe gave me a reason to finally buy an immersion blender! How the hell have I been living without one?! It’s quite an amazing little tool. We broke our blender (and our Magic Bullet… We have really bad luck with small kitchen appliances) before Christmas and we’ve been really sad ever since. No more Green Monsters, no more margaritas. Sad, sad pandas. But now, we’ve turned our frowns upside down and are really looking forward to playing around with the newest addition to our kitchen.
I also loved that this version was “lighter” than many of those you’d find at a restaurant. It doesn’t need to have tons of fat to have tons of flavor… But I’m sure the generous dash of truffle salt also helped with that too. I chose to use vegetable broth in lieu of chicken broth since I had some already open, and it made a great vegetarian soup. But as good as the soup base is on it’s own, the toppings are what take the cake. The bacon? Heavenly as always, but if you don’t eat meat, leave it off and you have a wonderfully easy meatless meal!
Lighter Loaded Baked Potato Soup – slightly adapted from Cheese Curd in Paradise
- 5 Medium Yukon Gold Potatoes, peeled and diced
- 1 Tbsp. Butter
- 1 Tbsp. Olive Oil
- 1 Sweet Onion, diced
- 2 Celery Stalks, diced
- 3 Cloves Garlic, minced
- 1 tsp. Fresh Thyme, chopped
- 1/4 Cup Flour
- 32 Oz. Vegetable Broth
- 1 Cup Skim Milk
- Truffle Salt and Pepper, to taste
- Chopped Cooked Bacon
- Sliced Green onion
- Diced Tomato
- Sour Cream
- Shredded Cheddar Cheese
- Oyster Crackers
- Hot Sauce
Bring a large pot of salted water to a boil. Add the chopped potatoes and cook until tender, about 10 minutes. Drain in a colander and set aside.
Return the (empty) pot to the stove, and over medium heat, add the butter and olive oil. Add the onions, celery and thyme and saute until tender. Add the garlic and cook an additional 2 minutes. Add the flour and stir until the mixture is coated.
Slowly add the stock to the pot. Stir to mix, then add the milk. Allow to simmer, stirring constantly until the mixture thickens, about 2-3 minutes. Turn off heat.
Add half of the potatoes back to the pot. Using an immersion blender, blend well. Once well blended, add the remaining potatoes and a generous dash of truffle salt (or salt and pepper) and stir to combine.
Serve hot with toppings of your choice.