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make this soup skinny!
Here is the original Loaded Baked Potato Soup Recipe:
4 Russet Potatoes (cooked, peeled & chopped)
1 whole package of Extra Thick Bacon (fried & diced in bite sized pieces)
1 cup 2% milk
1 cup chicken stock
1 cup shredded chedder cheese
salt and pepper to taste
sour cream to top
* Puree potatoes, milk and stock in blender then transer to soup pot on medium heat. Season and bring to desired temperature. Add bacon bits and cheese. Top with sour cream. Enjoy. Approx 5 servings.
Here is my 'slimmed down' recipe:
2 Yukon Gold Potatos (cooked, peeled & chopped)
2 cups broccoli florets (steamed)
1 Turkey Sausage (casing removed, sauteed and crumbled) - this can be omitted, i was just experimenting
1/2 cup skim milk
1/2 cup low sodium vegetable stock
1/4 cup shredded part skim chedder cheese
1 tsp cayanne pepper
salt and pepper to taste
* Puree potatoes, broccoli, milk and stock in blender then transer to soup pot on medium heat. Season and bring to desired temperature. Add sausage bits, cheese, and cayanne. Enjoy. Approx. 3 servings.
I actually find the slimmed down version to be equally as satisfying. I would probably leave out the turkey sausage though and just have a nice creamy, thick soup with a spicy bite to it.
Anyways, what would you do differently? What would you add or omit to make this soup 'skinnier' or taste better?
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