DON'T SAY DIET: Baked Potato Soup keeps texture while cutting the fatBaked potato soup doesn’t need cream — or even much half-and-half — to keep its thick and creamy texture.
By: Kathy Manweiler, McClatchy Newspapers
Baked potato soup doesn’t need cream — or even much half-and-half — to keep its thick and creamy texture.
My healthy version uses Chef Todd Wilbur’s secret of instant mashed potatoes, but I cut down on the butter and half-and-half by stirring in some fat-free milk with a little flour and cornstarch.
I also leave the skin on the potatoes to keep some extra nutrients and fiber, and I top my soup off with a little center-cut bacon and reduced-fat cheese.
My alterations to this recipe slashed the fat by 57 percent and shaved off 27 percent of the calories
You can have a 1½-cup serving of my baked potato soup for 247 calories and 6.7 fat grams.
Kathy’s Baked Potato Soup
2 medium (about 3 inches in diameter) potatoes
1 tablespoon butter
1 cup diced white onion
2 tablespoons all-purpose flour
4 cups chicken broth (low-sodium, if desired)
2 cups water
¼ cup cornstarch
1½ cups instant mashed potatoes, such as Potato Buds, unprepared
¾ teaspoon pepper
½ teaspoon dried basil
1/8teaspoon dried thyme
1/3 cup half-and-half
1/3 cup plus 2 tablespoons fat-free milk, divided use
6 tablespoons sharp Cheddar cheese made with 2 percent milk, finely shredded
2 slices center-cut bacon, cooked and finely crumbled
2 green onions, chopped
Preheat the oven to 400 degrees and bake the potatoes for 1 hour or until tender when pierced with a fork. Remove them from the oven to cool.
As potatoes cool, melt butter in a stockpot and saute onion until light brown. Add the flour and 2 tablespoons of fat-free milk to the onion and stir to make a roux. Add chicken broth, water, cornstarch, mashed potato flakes, pepper, basil and thyme and bring mixture to a boil.
Reduce heat and simmer for 5 minutes.
Chop each potato into ½-inch chunks. Add chopped baked potatoes, half-and-half and 2/3 cup fat-free milk to the pot, bring soup back to a boil, then reduce heat and simmer the soup for 15 more minutes, or until the soup is thick.
Spoon 1½ cups of soup into each of six bowls and top with a tablespoon of shredded cheese and a sprinkling of bacon and green onions.
Yield: Serves 6.
Approximate nutritional analysis per 1½-cup serving of soup with cheese, bacon and green onions: 247 calories, 6.7 fat grams, 669 milligrams sodium, 41 grams carbohydrate, 2 grams fiber, 7 grams protein, 19 milligrams cholesterol.
Source: Adapted from a “Top Secret Restaurant Recipes 2” by Chef Todd Wilbur.
Reach Manweiler at (316) 268-6266 or firstname.lastname@example.org.