Our March recipe of the month is Loaded Potato Soup. Potato soup is a favorite in my home. It comes together pretty quickly and it makes a filling meal in one bowl.
My favorite thing about potato soup is that this recipe easily adjusts to make more or less depending on our needs. If I want to have leftovers throughout the week, I double this recipe. I have also found this freezes well, so I sometimes make a double batch and freeze some for a future meal. On the other hand, if you are cooking for one or two, you can cut this recipe in half to make a smaller batch.
My family’s favorite thing about potato soup is that they can add all kinds of toppings. Shredded cheese, diced ham, and soup crackers are their top choices. Though they would also like crumbled bacon, sliced green onions, or our homemade croutons (click this link to find the recipe). You can choose your favorite toppings to make this soup your own.
Do not forget about potatoes when you are looking for a healthy and cheap meal that will fill you up. I especially like baked and roasted potatoes and try to cook extra so I have a good start for another meal later in the week.
This month’s featured recipe is Loaded Potato Soup. When you use already-cooked potatoes, you can have this soup on the table in less than 15 minutes. The recipe calls for peas, but you can substitute other frozen vegetables such as corn, broccoli or mixed vegetables.
The key to this soup and other great potatoes is to BAKE them. Do not steam them by wrapping them in foil to bake in the oven or paper towels in the microwave. Check out our video for step by step directions for the Best Baked Potatoes.