This soup will surprise you with the way it tastes just like all-time-favourite stuffed baked potatoes. Those classic flavours are simmered into a soup that’s so easy to make. It’s like a bowl of comfort on a winter’s day.
- Prep: 10 min
- Cooking: 25 min
- 4 medium oblong baking potatoes peeled and diced (4 cups/1 L)
- 1 large onion chopped
- 1/2 tsp (2 mL) paprika
- A few pinches of salt and pepper
- 2 cups (500 mL) reduced-sodium vegetable broth or chicken broth
- 2 tbsp (30) white wine vinegar
- 1 cup (250 mL) 10 % cream or 18 % cream
- 3/4 cup (180 mL) shredded Canadian Sharp Cheddar cheese
- 1 green onion thinly sliced or 1 tbsp (15 mL) fresh chives minced
- 2 tbsp (30 mL) crumbled cooked bacon (optional)
In a pot, combine potatoes, onion, paprika and a few pinches of salt and pepper. Add broth and 2 cups (500 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently, for 15 min or until potatoes are soft.
Meanwhile, in a measuring cup or bowl, gradually whisk vinegar into cream; let stand until slightly thickened.
Remove soup from heat. In a food processor or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in three-quarters of the cream mixture; heat over medium heat, stirring often, just until steaming (do not let boil). Remove from heat and stir in 1/2 cup (125 mL) of the Cheddar cheese. Add salt and pepper if needed.
Ladle soup into bowls, drizzle with the remaining cream mixture and garnish with remaining cheese, green onions and bacon (if using).
Use oblong baking potatoes or yellow-fleshed potatoes for the best texture. Round, waxy potatoes make the soup gluey.
When purchasing prepared, ready-to-use broth, check the Nutrition Facts panel and choose the one with the lowest sodium content. If using no-salt-added broth, add 1/2 tsp (2 mL) salt in step 1, then more to taste, if necessary in step 3.
Top 5 Nutrients
|Calcium:||7 % / 73 mg|
|Vitamin C:||39 %|
|Vitamin B6:||21 %|
|Vitamin A:||16 %|