Baked Potato Soup
A loaded baked potato makes an utterly satisfying dinner side. If it weren't for the lack of protein, it could even make a warming hearty winter dinner. White potatoes get forgotten (and even criticized) among the colorful root veggies of winter produce, but they can be incredibly nutritious if prepared well. They’re high in potassium which is one of those vital minerals that’s needed for almost every single bodily process. It also contains a type of starch that feeds good bacteria in the digestive system. We crave them for a good reason! I took the flavors of that wonderfully savory baked potato with all the toppings and added bone broth and milk for protein and those wonderful amino acids in gelatin. I love when foods are nourishing and delicious!
Ingredients:
Makes 8 servings
1/4 cup butter
8 garlic cloves, grated
1 onion, diced
1 teaspoon salt
freshly ground black pepper to taste
1/2 cup flour
2 pounds yukon gold potatoes
6 cups chicken broth
2 bay leaves
2 cups milk
1/4 cup greek yogurt
topping:
finely diced chives
a dollop of greek yogurt
grated raw cheddar cheese
crumbled cooked bacon
Directions:
In a large pot, melt the butter. Add the garlic and onion. Add the salt and pepper let cook until fragrant and turning golden. Sprinkle the flour over top and stir through the veggies. Let it continue to cook, stirring constantly, until the flour turns a bit golden as well. Add the broth and scrape the bottom of the pot to get all those little bits of flavor stuck on! Add the potatoes and bay leaves and stir to combine. Put the lid on and simmer for about 30 minutes, until the potatoes are fork tender but not mushy. Remove the bay leaves or leave them in and have the lucky winner kiss the chef when they find it in their bowl ;) Slowly pour in the milk and continue stirring until it thickens a bit. Add the greek yogurt and stir through. Taste for seasoning and adjust to your preference. When you serve it, make sure to top with crumbled bacon, a dollop of greek yogurt, and a bit of grated cheddar with a sprinkling of chives. Enjoy!
