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SUNDAY SLOW SOUPERS #13 - BAKED POTATO SOUP

Baked%20Potato%20Soup.JPG

This week our soup is Baked Potato Soup, brought to us by Anne. At first I thought, oh no, this is going to kill my diet. Then I read that she got this recipe at a Weight Watchers meeting years ago.

This was an interesting soup to make, as it is very different from the way I usually cook. I don't buy prepared foods often(other than gourmet items), and this recipe called for frozen shredded potatoes and a package of country gravy mix. I decided to follow the recipe as written, and add a couple of additions-I added frozen corn, and cubed ham.

This turned out to be a very filling and tasty soup. I loved the addition of the ham-it gave it more flavor, plus added more protein.

BAKED POTATO SOUP
Olive oil (to cover bottom of pot)
1/2 medium onion, diced
1 bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
4-5 cups chicken broth
1 30 oz. package shredded potatoes (don't get flavored, or cubed; just plain shredded potato)
1 package country gravy mix (I use non-fat)
Salt & pepper to taste

Saute onion, pepper, celery and garlic in olive oil over low-medium heat until onion is translucent, about 10 minutes.

Add about 1/2 cup of broth and stir; make sure nothing is stuck to the bottom. Turn up heat until soup is bubbly. Add rest of broth, then add frozen potatoes. (Make sure they aren't all in one clump... I bash them on the counter to break them up before I open the package... picture what you would do to bust up a bag of ice before pouring it into the ice chest).

Make sure you have enough broth. You should be able to stir, and the soup should be somewhat thin at this point. Reduce heat to medium, and cook, stirring frequently, for about 20 minutes. Once the potatoes are soft, you are ready to thicken the soup.

Take 1 cup of hot water, and stir in the gravy mix. Make sure you have WHITE gravy (i.e., country gravy), not brown gravy!. Make sure you don't have any lumps, and stir into the soup. Soup should be bubbly, but not boiling before you add the gravy. Make sure you mix the gravy into the soup well. Turn down to a simmer, and cook for another 10 minutes or so. Soup should be very thick now.

Add salt and pepper to taste.The gravy mix has a lot of seasoning in it, so make sure you don't season till after that is in. I also add about 2 tsp. of dried basil. Sometimes I add more garlic powder...just up to the cook!

This is your basic soup. Makes about 10 cups. Without any other additions, it is 1 point per cup, for you WW members out there.

You can top it with shredded cheese, bacon bits and chives, or just have it plain.

Variations: Add a can of creamed corn for corn/potato chowder. Add chopped ham for ham/potato soup. Leave out the garlic if you don't like it. Add more if you do! This is a very flexible recipe...I can't wait to see what all of you do with it.

Freezes well.

Comments (3)

candi:

Ham addition looks good, Cindy. I added some sausage to mine.

I tried it without the ham and corn (which was odd as I had both in the house). Lots of leftovers though to work with . . . There was no country gravy to be found here so I improvised.

Interesting way to make potato soup! I'll have to try it, I adore anything that has potatoes.

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