WILMINGTON, NC (WWAY) — This weekend looks like it will have lots of wind and rain to go around. But when the weather gets bad, there’s not much better than a hot bowl of soup. Alicia Ross has a recipe for some loaded baked potato soup that’s sure to warm you up in our Kitchen Scoop.
SERVES 4 – START TO FINISH: 12 minutes
1 tablespoon unsalted butter
1 cup chopped sweet onion
2 cans (14 1/2 ounces each) fat-free chicken broth*
3 cups cubed cooked potatoes*
1 cup low-fat milk
1/2 cup reduced-fat sour cream
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Bacon bits to taste, optional
Shredded cheddar cheese to taste, optional
Melt butter over medium heat in a 4 1/2-quart or larger pot. Meanwhile, peel and coarsely chop onion, adding to pot as you chop. Raise heat to medium-high and cook until onion begins to soften, about 2 minutes.
Add broth to pot, raise heat to high, bring to a boil, then reduce heat to medium. Meanwhile, cut cooked potatoes into bite-size pieces. Add potatoes, milk and sour cream to pot, and stir well. (Do not let soup boil once milk is added or it will curdle, so reduce heat if necessary.) Season with salt and pepper to taste. Simmer until heated through, 3 to 5 minutes more. Serve at once, garnishing with bacon bits and cheese, if desired.
* Cooking Notes
Use reduced-sodium broth if possible. Vegetable broth works too.
Any leftover cooked potatoes, boiled or baked will work.
© 2012 Kitchen Scoop, LLC – please visit me online at www.kitchenscoop.com where you can find more of my recipes! My thanks go to Plantation Builders Corp for the use of their beautiful Wynward Model home in Brunswick Forest, Leland.