It’s a measure of how far we’ve come as a family on this health journey that Hubs now asks me to recreate his favourite “dirty foods”.
(and by ‘dirty’, I mean the stuff we used to order in restaurants….when we ate in restaurants)
Not only am I delighted that he actually wants to eat better, I’m also tickled at the thought of stretching my culinary muscles.
So when he asked if I could make homestyle loaded potato soup, I was very happy to oblige.
C’mon, I’m Irish. He had me at ‘potato’.
Loaded Potato Soup (serves 3-4)
- 4 medium yellow potatoes, peeled and diced
- 4-5 cups vegetable or chicken broth
- 2 stalks celery, chopped
- 1 small yellow onion, peeled and chopped finely
- 1 large clove garlic, minced
- 4 slices bacon
- 1/2 cup grated cheddar cheese
- 3 tbsps sour cream
- 1 spring/green onion, finely chopped
- Heat a large, wide-bottomed saucepan over a high heat. Add the bacon slices and fry until crispy. Remove from pan (reserving the fat) and set aside to cool.
- Turn the heat down to low then add the yellow onion, garlic and celery to the pot. Gently saute for 5 minutes until the onion sweats and colours.
- Add the potatoes then pour in enough broth to completely cover the potatoes (this was 4 cups for me, but there will be variations depending on how large your potatoes were, it’s not an exact science!). Season very well with salt and pepper then bring the soup to a boil.
- Reduce the heat and simmer for 20 minutes until the potatoes are soft.
- While it’s simmering, chop the bacon into small pieces. When the soup is ready, transfer to a blender, add a tbsp of sour cream and blend until smooth.
- Serve with a tbsp of sour cream, cheese, bacon bits and spring onion on each bowl.
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