Loaded potato soup

Recipe Information

Ingredients

• Soup:

  • 2 teaspoons canola oil

  • 1 large onion, chopped

  • 2 cloves garlic, smashed and chopped

  • 3 stalks celery, chopped

  • 1 yellow bell pepper, chopped

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1 tablespoon all-purpose flour

  • 5 Russet potatoes, peeled and diced

  • 1 quart low sodium chicken stock or vegetable stock

  • 1 bay leaf

  • 1/2 cup frozen corn

  • 1/4 teaspoon cayenne pepper

• Toppings:

  • 8 cherry tomatoes, diced

  • 2 tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded

  • 1 head green leaf lettuce, shredded

Directions

• Add the canola oil to a saucepan over medium-low heat. Cook the onions in the oil until soft.

• Add the garlic, celery, and bell pepper to the saucepan. Cook an additional 3-4 minutes or until the vegetables are tender.

• Using a wooden spoon, stir in the flour and cook for one minute.

• Add the black pepper, bay leaf, and thyme to the saucepan.

• Slowly pour in the stock and potatoes.

• Stir thoroughly and cover. Simmer for 30 minutes.

• Remove the bay leaf and add the corn and cayenne pepper.

• Puree the soup in a blender or food processor until smooth.

• Place the soup into bowls and garnish each with one chopped cherry tomato, one teaspoon sharp cheese, and two tablespoons shredded lettuce.

Nutrition (per serving)

• Calories: 168 cal

• Total fat: 2g

• Cholesterol: 2mg

• Sodium: 50mg

• Carbohydrate: 32g

• Fiber: 5g

• Protein: 5g