Description
This loaded potato soup is a luscious version of baked potato flavors in a bowl of creamy goodness. This recipe is a lightened up version that can be made vegan!
Ingredients
Units
- 2 tablespoons butter, or olive oil
- 1 leek or small white onion
- 3–4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced (or try fresh sage or thyme)
- 1 1/2 pounds Yukon gold potatoes, cut into pieces (or peeled russet potatoes)
- 3 cups chicken stock or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk or cream (plant-based milk works too, if desired)
- 1/2 cup Greek yogurt or sour cream
Potato Soup Toppings
- crispy bacon crumbles- turkey bacon, coconut bacon, or tofu bacon
- greek yogurt, sour cream, vegan sour cream
- grated sharp cheddar cheese
- scallions, green onions or chives
Instructions
- Prepare your toppings and set them aside. ( You can do this ahead and refrigerate)
- In a heavy pot or dutch oven saute the leeks or onions with butter or olive oil over medium heat until tender, roughly 6 minutes. Add garlic and rosemary stir for 1 minute. Add potatoes, salt, pepper and broth.
- Bring to a boil and turn down to simmer and cook for 15 minutes or until potatoes are fork tender.
- Add the milk or cream. With an immersion blender, pulse soup until mostly smooth. Avoid over-blending, as with some potato varieties, this will turn the soup gluey and gummy. Alternatively, blend in batches in a regular blender pulsing until just combined (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel.)
- Warm the soup back up if needed. Stir in the Greek yogurt or sour cream and serve with all the toppings.
Notes
We keep the soup gluten-free, no need for flour to thicken up the soup. The blended potatoes create a creamy thick base.
Optional additions- a cup of frozen corn, cooked carrots or green beans.
Leftovers will stay in the fridge for 3- 4 days in an airtight container.
Nutrition
- Serving Size:
- Calories: 257
- Sugar: 7.7 g
- Sodium: 428.3 mg
- Fat: 7.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 38.5 g
- Fiber: 5.6 g
- Protein: 11.4 g
- Cholesterol: 17.6 mg