This hearty soup has all the flavours of a stuffed baked potato. The stock is the key to
its taste, so homemade is best. But if you don’t have any in your freezer, the soup is still
yummy made with no-salt-added broth.
INGREDIENTS
-
- 5 russet potatoes (about 900 g), peeled and chopped
- 1 sweet onion (such as Vidalia), chopped
- 4 strips bacon (115 g total), chopped
- 2 cloves garlic, chopped
- ¾ tsp salt
- ½ tsp pepper
- ¼ tsp dried rosemary
- 4 cups Slow Cooker Chicken Stock (page 45) or no-salt-added chicken broth
- Garnish:
- ¼ cup sour cream
- 1 cup shredded old Cheddar cheese
- ¼ cup crumbled cooked bacon (about 5 strips)
- ¼ cup chopped fresh chives
PREPARATION
- POTATO SOUP: In slow cooker, combine potatoes, onion, bacon, garlic, salt,
pepper and rosemary. Pour in stock. Cover and cook on low for 5 to
8 hours. Skim off fat. Using immersion blender, purée soup until smooth. - GARNISH: Ladle soup into bowls; top with sour cream. Sprinkle with
Cheddar, bacon and chives.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 253 cal, 11 g pro, 13 g total
fat (7 g sat. fat), 23 g carb, 2 g fibre, 30 mg chol, 492 mg sodium, 521 mg potassium.
% RDI: 12% calcium, 7% iron, 6% vit A, 17% vit C, 10% folate.
TIP FROM THE TEST KITCHEN
When you’re cooking potatoes to mash or purée,
it’s best to use floury russets. If you choose
new potatoes or red-skinned potatoes, you may
end up with a gluey texture.
