Loaded Potato Soup

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.

Find the full recipe for Loaded Potato Soup here: https://spendsmart.extension.iastate.edu/recipe/loaded-potato-soup-2/

Enjoy!

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Potato Recipes: Healthy, Cheap and Tasty

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.

Loaded Potato Soup

Ingredients

  • 4 Best Baked Potatoes or 1 1/2 pounds potatoes, cooked
  • 1 tablespoon tub margarine
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 1/2 cup chopped green pepper (optional)
  • 2 cups Homemade Chicken Broth, or one 14.5-ounce can low sodium chicken broth
  • 1 cup nonfat milk
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon pepper
  • 4 slices (3 ounces) American cheese
  • Optional garnishes: Sliced green onion, bacon bits, and/or shredded cheese

Instructions

  1. Remove skins and mash potatoes into small pieces to make about 3 cups; set aside.
  2. Melt margarine in a large saucepan over medium heat. Stir in onion and green pepper, if desired. Cook until the vegetables begin to soften, about 5 minutes.
  3. Stir in the broth and heat to a boil. Stir in milk, potatoes, peas, and pepper; heat through, stirring occasionally.
  4. Add the cheese slices, cooking and stirring about 2 minutes until cheese melts. Add more milk if soup is thicker than you prefer.
  5. Add garnishes, if desired, and serve immediately.

 

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