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Baked Potato Soup with Potato Skin Croutons

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THE soup to fuel you through winter! Bake potatoes, use the flesh for the soup, skins for “croutons.”  Healthy and lightened up with broth, milk and loaded with vegetables.

Top with: fabulous potato skin "croutons" - crispy bacon, scallions and herbs
Top with: fabulous potato skin “croutons” – crispy bacon, scallions and herbs, and sprinkle with smoked paprika
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Serve this creamy soup (no heavy cream) with potato wedges with sharp cheddar cheese and rosemary

A healthy take on potato soup – hearty yet light, creamy, not gloppy with a natural baked potato flavor.

A little bit of genius… bake potatoes – use the flesh in the soup – save the shells for ‘potato skin croutons’ which you crisp up in the oven with olive oil and smoked paprika. Add grated sharp cheddar cheese and rosemary to some for a tasty ‘side’ treat.
Unlike deep fried potato skins, you won’t believe these skins… irresistible! ~ with a fraction of the calories and grease.

As winter approaches, a piping hot bowl of nourishing soup is comforting and this recipe is so good-for-you with the addition of a bevy of vegetables.

It’s a hearty way to start a meal or a satisfying lunch all by itself. If you have made your own chicken broth, add some light and dark chicken meat to the soup for a gratifying dinner.

Myth: Potatoes are fattening. Potatoes contain no fat! Potatoes provide the carbohydrate, potassium and energy that we need to perform at our best. More energy-packed than any other popular vegetable, potatoes have even more potassium than a banana. The low-carb diet craze of the early 2000s left many of us hungry and grouchy – turning to fats and sugar.

I believe in eating a balanced diet and love including all types of potatoes in my diet (and recipes.)

One medium baked potato has only 161 calories, plus 4 g of filling fiber, which mostly comes from the fiber-rich skin. Potatoes make a satisfying, low-cal, nutrient-rich addition to any meal.

Enjoy this comforting and flavorful soup,
Karen

Ingredients for the soup, I chose Yukon Gold Potatoes
Ingredients for the soup, I chose Yukon Gold Potatoes
Bake potatoes, then scoop out the flesh for soup, the potato shells for croutons (garnish)
Bake potatoes, then scoop out the flesh for soup, the potato shells for croutons (garnish)
Sautéed vegetables first: carrots, celery, leeks and garlic
Sautéed vegetables first: carrots, celery, leeks and garlic
A close-up look: vegetables add nutrition, broth and milk lighten up the soup
A close-up look: vegetables add nutrition, broth and milk lighten up the soup
Baked 'Potato Skin Croutons' to garnish the soup
Baked ‘Potato Skin Croutons’ to garnish the soup
Add some sharp grated cheddar cheese to the baked potato wedges and serve with the soup... a dollop of sour cream is welcome!
Add some sharp grated cheddar cheese and rosemary to the baked potato wedges and serve with the soup… a dollop of sour cream is welcome!
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