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Loaded Baked Potato Soup

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Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

Soup

Serving

Serves 6

Ingredients

  • 3 Tablespoons vegetable oil
  • 3 celery ribs, diced
  • 1 small onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, roughly chopped
  • 6-7 small russet potatoes, diced
  • 1 quart vegetable stock
  • 2 generous teaspoons salt
  • 1 teaspoon red miso paste
  • 2 teaspoons lemon juice
  • 2 teaspoons best quality olive oil
  • 2 cups milk
+

Additional Toppings

  • 1 Tablespoon Bacon
  • 1/2 teaspoonChives
  • 1/2 teaspoon green onions
  • 1/2 Tablespoon shredded cheese
  • 1/2 Tablespoon greek yogurt

Preparation

  1. In a large pot or Dutch oven (about 6 quarts in volume is good), heat the vegetable oil. When the oil is heated, add the celery, onion, carrots and garlic to the Dutch oven. Cook until the veggies are translucent.
  2. Add the diced potatoes, vegetable stock and salt. Bring to a boil, then turn down to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
  3. Ladle about ½ cup of the broth out into a heat safe bowl, and use a fork or a whisk to stir in the miso. Add the miso back to the pot. Turn off the heat, and very carefully use a stick blender to blend the soup to be about ⅔ smooth and ⅓ chunks – or if you prefer another texture, go for it!
  4. Finally, stir in the lemon juice, milk and olive oil. You can hold this over low heat for quite a while, stirring occasionally. Or, it’s great for freezing for work lunches. I like to top mine with chives and bacon.

 

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4 Reviews

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Kim

A suggestion to make it even healthier--instead of draining the potato water, mix 2/3 cup of dry milk powder into a...Read Full Review

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Kim

A suggestion to make it even healthier--instead of draining the potato water, mix 2/3 cup of dry milk powder into a little of the cooking water till smooth, add to potatoes, and continue! Can still add reg. milk--but you get the good vitamins of the potato water and lower fat with the dry milk!

Dorothy

Why do you call this baked potato soup. It is not baked?

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Dorothy

Why do you call this baked potato soup. It is not baked?

Susan

10 Servings! That's a really big family! I'm sure there are many who would appreciate this broken down for 4 servings....Read Full Review

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Susan

10 Servings! That's a really big family! I'm sure there are many who would appreciate this broken down for 4 servings. ... Thanks for this recipe though. It sounds wonderful.

Kristin

This is the 2nd time I've made this, it was a hit at home so I made it at work for...Read Full Review

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Kristin

This is the 2nd time I've made this, it was a hit at home so I made it at work for our lunch club. It was a hit again! I used a whole cauliflower (steamed) in it instead of the frozen, and made a lot more bacon to go on top! We like bacon...

Recipe By: Rebekah Hubbard

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Nutrition Facts Per Serving

Calories

360

Fat

14g

Sodium

1140mg

Cholesterol

20g

Vitamin C

30mg

Carbohydrates

46g

Fiber

5g

Protein

12g

Potassium

1190mg

Sugar

8g

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