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.
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
