Loaded Baked Potato Soup

loaded baked potato soup

The fiancé told me the other day that I should rename my blog to ‘Eat Soup with Kate’. After feeling slightly offended for a few seconds, I realized it’s not such a bad thing after all. Thanks darling. :)

If you’ve been following my blog you will understand when I say that I’ve really been loving soups lately. In fact, that’s all I’ve really been making (and thus, posting!) this winter.

And I’m ok with that. You know why?

a) Soups can be an extremely healthy meal option

b) Soups are insanely filling

c) Soups are so very versatile

d) Soups are delicious

e) Soups make great leftovers

And that is that. :)

I’ve made some classic standbys this winter (including this Chicken Wild Rice Soup and Easy Chicken Noodle Soup) as well as some new favorites (Healthy Broccoli Cheese and Sweet Potato Kale and Chorizo Soup).

Today I’m sharing a recipe for a Loaded Baked Potato Soup. I can’t say I’ve ever made my own before, and boy, was it good! This is not the bland baked potato soup you may have had before. The bright flavors of jalapeño and green onions compliment the richness of the milk, sour cream and cheese. Topped with caramelized onions, crisp bacon, and green onions, this soup is hearty, thick and delicious!

Loaded Baked Potato Soup

Ingredients:

6-8 large red potatoes (or 10-12 smaller ones), cut into 1-inch cubes

8 cups milk (I used whole milk from a local farmer)

1 cup sour cream (check out my recommended brands here!)

4 TBSP + 2 TBSP butter – divided

2 TBSP flour

2 cups cheddar cheese

8 pieces bacon, for topping

6 green onions, sliced thinly + extras for topping

1/2 onion, diced

1 jalapeño, minced

splash heavy cream (optional)

salt and pepper, to taste

Directions:

Preheat oven to 400. Lay bacon on parchment paper lined baking sheet. Bake bacon until crisp. Remove from oven and transfer to paper towel lined plate to finish. Crumble with hands.

Meanwhile, melt 4 TBSP butter in large pot over medium heat. Once melted, add in flour and stir continuously until forms a roux (should be light brown to golden brown in color).

Add in milk slowly, one cup at a time, stirring as you go. Bring to a simmer.

Add in potatoes and season with salt and pepper. Simmer until potatoes are fork tender and falling apart slightly (20-30 minutes).

While potatoes are cooking, melt remaining butter in small pan. Add onions and cook on low heat, stirring occasionally until become soft and caramel colored.

When potatoes are finished, add in jalapeño and green onion. Stir to combine.

Take soup off heat. Using an immersion hand blender (or potato masher), blend soup until reaches desired consistency.

Stir in sour cream and splash of cream (if using). Slowly add in cheese, stirring to combine.

Taste and adjust seasonings as needed.

Top with caramelized onions, crispy bacon and additional green onion (if desired).

Enjoy!

loaded baked potato soup

I love this soup so much I just can’t wait till lunch to enjoy it! So, I’ve been eating it for breakfast. Yes breakfast. I figure it has bacon and potatoes in it, so it’s close enough to a breakfast meal (who says you can’t have soup for breakfast anyway!?). :)

Loaded Baked Potato Soup

Rocking out some work while enjoying my delicious soup.

Reader’s Input: What are your favorite kind of potatoes: Baked, Mashed, Au Gratin? What kind of toppings and add-ins do you like with your potatoes? 

Sweet Potato, Kale & Chorizo Soup

Sweet Potato, Kale and Chorizo Soup

Tis the season for all things sweet potato, pumpkin, and squash. What do all of these things have in common? Besides being in season in the Fall, they also all have a sweetness to them.

Unfortunately for me, I don’t love sweet. I hardly crave sweets (unless it involves chocolate!), and despise sweet dishes. Ok maybe despise is too strong of a word to use. Dislike would be better. But strongly dislike at that! If I’m going to eat a food that tastes sweet, there’s got to be a savory element to it.

Like my Cheesy Spaghetti Squash Bake. Or my Butternut Squash Soup (that has jalapeño). Or my Curried Butternut Squash Soup. Or my Wonton Tortellini with Butternut Squash and Brown Butter Sage Sauce. You get my point.

As I’m not a huge fan of overly sweet dishes, I’ve got to think of other ways to enjoy the local foods that are in season this Fall.

And thus, Sweet Potato, Kale & Chorizo Soup was born.

I can enjoy sweet potato fries, but only if they come with a seasoned sour cream-like dip that isn’t sweet. And sweet potatoes with a honey-mustard sauce (the mustard cuts the sweetness enough for me) are good. What I don’t love is sweet potatoes with maple syrup, cinnamon, or any of the other sweet toppings.

I bought these sweet potatoes from the farmers market the other week, and needed to figure out what to do with them before they went to waste.

After some browsing through the internet, I stubbled across this recipe from Emeril: New-Style Caldo Verde. Apparently Caldo Verde is a traditional Portuguese soup. I looked at the ingredients and BAM! (as Emeril would say), it looked like the perfect fit. I tweaked it a bit, substituting sweet potatoes for regular and omitting some of the herbs. Overall though, it was amaze balls (yes, I just used that word).

The fiancé, and I am quoting his words here, even stated that this “is the best thing you have ever made”. BAM!

I hope you enjoy it as much as we did. :)

sweet potato kale chorizo & soup

Ingredients:

1 onion, diced

4 cloves of garlic, peeled and minced

1 bunch kale, leaves removed and sliced thinely

8 cups chicken stock

1 lb. fresh chorizo, removed from casing

2 TBS. olive oil

2 sweet potatoes, diced into 1/2 inch pieces

1/2 tsp. crushed red pepper

salt and pepper, to taste

cilantro, for serving

cotija cheese, for serving

Directions:

Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.

Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.

Pour in chicken stock and bring to a boil.

Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.

Meanwhile, brown chorizo in separate pan. Drain from fat.

Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.

Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.

Serve, topping with cilantro and cotija cheese.

 

Sweet Potato Kale and Chorizo Soup

Savory or Sweet? What’s your preference?

Any pumpkin, squash, or sweet potato recipes that are your favorite?

Until next time,

Happy Clean Eating!

Kate

Sweet Potato, Kale and Chorizo Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A hearty and filling soup perfect for a cold night. Healthy and delicious.
Ingredients
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 bunch Kale, leaves removed and sliced thinely
  • 8 cups chicken stock
  • 1 lb. fresh chorizo, removed from casing
  • 2 TBS. olive oil
  • 2 sweet potatoes, diced into ½ inch pieces
  • ½ tsp. crushed red pepper
  • salt and pepper, to taste
  • cilantro, for serving
  • cotija cheese, for serving
Instructions
  1. Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.
  2. Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.
  3. Pour in chicken stock and bring to a boil.
  4. Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.
  5. Meanwhile, brown chorizo in separate pan. Drain from fat.
  6. Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.
  7. Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.
  8. Serve, topping with cilantro and cotija cheese.

Roasted Potato and Skillet Egg Bake

skillet_bake

I just love big breakfasts. I mean, who doesn’t? I’ve been dying to try an egg bake like this, and the time finally came. I made this without a cast-iron skillet, but that will be on my Christmas list (How did I survive this long without one? That I do not know!).

This dish is super easy, and great for a lazy winter morning. You know, the ones where you don’t want to leave the house to face the cold. If you live in Minnesota, where the average temp this month has been 10 degrees colder than an already ridiculously cold average, you would know what I mean (or maybe you do, if you have the luxury of living in MN or another equally cold place!). Cold = Katie stays in. As much as possible. And then makes dishes like these, to share with you lovely readers :)

This dish could be made with any combination of add-ins (bacon, sausage, peppers, etc.), but I made it with what I had in the house (or apartment, technically!).

Enjoy!

Roasted Potato and Skillet Egg Bake

 Ingredients: 

8 oz. fingerling or baby red potatoes, cubed or sliced thinly

4 eggs, organic or local preferably

2 cloves garlic

1/2 red onion, sliced thinly

2 TBSP + 1 TBSP olive oil

2 TBSP chives, chopped thinly

1/4 cup parmesan cheese, grated

salt and pepper, to taste

Directions: 

1) Preheat oven to 400 degrees. Toss potatoes in 1 TBSP oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven). Keep oven on to maintain heat.

2) Heat 2 TBSP oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (5-7 minutes).

3) Take potatoes out of oven and place in the sauté pan or skillet.  Make four indentations within mixture to create room for eggs.

4) Crack eggs in indentations, season with salt and pepper.

5) Bake at 400 degrees until whites are set and yolks are to desired level of doneness.

6) Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.

7) Serve up and enjoy!

skillet_bake

 

Roasted Potato and Parmesan Egg Bake
Serves: 2-4
 
A delicious potato and egg skillet bake. Perfect for a lazy winter morning!
Ingredients
  • 8 oz. fingerling or baby red potatoes, cubed or sliced thinly
  • 4 eggs, organic or local preferably
  • 2 cloves garlic
  • ¼ red onion, sliced thinly
  • olive oil
  • chives, chopped thinly
  • ¼ cup parmesan cheese
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Toss potatoes in oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven).
  2. Heat 2 TBS oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (approx. 5-7 minutes).
  3. Take potatoes out of oven and place in the sauté pan or skillet. Make four indentations within mixture to create room for eggs.
  4. Crack eggs in indentations, season with salt and pepper.
  5. Bake until whites are set and yolks are to desired level of doneness.
  6. Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.
  7. Serve up and enjoy!