This is a recipe I plan on working on some more. The results were middle of the road – quite good to me but not quite “there”. But….the way I look at it is that Baked Potato Soup is normally an oink-fest of cheese and bacon, which gives the soup much of its flavor. I think the soup would have tasted better with cow milk versus the unsweetened almond milk, but due to using a little cheese I had to find a way to cut the cholesterol back. And unsweetened almond milk is a measly 35 calories a cup! I used the leftovers to make a sauce for rice and added in vegan Worcestershire sauce which vastly improved the flavor. Noted for next time! And as a sauce it was quite tasty……
I have to say though it is hard sometimes to not want luscious bacon and its wonderful grease. Well until I think about how bad it is for us – and I just cannot serve fake bacon – that stuff is universally nasty!
Baked Potato Soup
- 6 medium russet baking potatoes (about 2 lbs or so)
- 1 large yellow onion, peeled and chopped (about 2 cups)
- 2 Tbsp Earth Balance buttery stick
- 2/3 cup all-purpose flour
- 6 cups unsweetened milk (used almond)
- 1 tsp granulated garlic
- ½ tsp ground black pepper
- 1 cup non-fat plain Greek style yogurt
- 4 ounces 2% cheddar cheese, sliced or grated
- 2 Tbsp fresh or freeze-dried chives
- Salt to taste
Preheat the oven to 400°. Scrub the potatoes, cut a slash in each potato and bake for about an hour or until done. Let cool on the stove a bit, then chill in the refrigerator (I let mine cool in the refrigerator for about 3 or 4 hours). Chop into cubes. I left most of the skin on (it is good for you and tasty!) but you can peel it off if desired.
Melt the butter over medium heat in a large tall saucepan, add in the onion and cook until tender. Stir in the flour until combined and let cook until turning golden, stirring often. Slowly add in the milk with a whisk, until smooth. Add in the garlic and black pepper. Let simmer until it starts to just bubble, whisking often, and it becomes thick. Add in the potatoes and let heat through on medium-low heat.
Using a hand mixer, blend the soup mostly smooth, leaving some potato chunks for texture.
Stir in the yogurt and cheese, let heat through. Season to taste and serve up!
Serves 6 big bowls.