Okay people! It's cold!!
Not just cold...no...it's freaking COLD!
I thought I escaped the cold and the crazy blizzards when I moved away from Upstate New York.
Apparently I was wrong.
I don't think the Midwest should be this cold.
I mean...today's high is -2.
Did you get that??? NEGATIVE TWO!
LOL! What can you do??
Actually, the blizzard wasn't that bad for what I'm used to.
It's just that this place doesn't know how to handle this type of weather like Upstate New York did.
When we first arrived in New York it was mid February. We were driving through town and I grabbed The Hubble's arm and said "what's that?!?!!" as this huge monstrosity of a vehicle passed by. He looked at it, then turned to me and told me it was a plow.
A plow???? That's not like any plow I'd ever seen!!! That thing was huge!
Regular civilian pick up trucks had plow attachments for the winter months. People owned snowblowers before they owned lawn mowers. It was a different world up there.
Here, when there is a light dusting of snow, they shut down post. Insanity!
It's kind of cute though.
Until we get 6 inches of snow in a day and we are "snowed in" for 2 days. Then it gets annoying.
I enjoy staying at home and having lazy days. But when I'm forced to stay home and I can't go anywhere...then it becomes a problem.
But now, the sun is shining, the cute little plow came through my neighborhood and post is open once again. The Hubble went to work out. And I have the ability to leave if I so choose.
But now, I don't want to go! It's cold!!!
So, what better to warm up a soul than a hot, steaming bowl of soup.
And why not take it one step further and make it a thick, hearty potato soup.
And not only that! But it's healthy!
But no less real than the weather we've had here in the last few days.
Are you ready to warm up and fill your belly at the same time??
Let's get going!
Grab your ingredients: red potatoes, low-sodium chicken broth, low fat sour cream, prechopped onion, olive oil, bacon, flour, low fat shredded cheddar cheese, salt, pepper and chives.
Scrub and clean the potatoes. Pierce them with a fork. Then toss them in the microwave on high for 13 minutes of until they are tender. When fully cooked, remove from microwave and cut in half to cool.
While the potatoes are cooking, heat the olive oil in a skillet over medium-high heat. Add the onions and saute for 3 minutes.
Add in the chicken broth.
In a separate bowl, whisk together the flour and 1/2 a cup of milk.
Add the flour/milk mixture, along with another 1 1/2 cups of milk, to the skillet. Bring to a boil, stirring frequently, let cook 1 minute. Remove from heat.
Coarsely mash the potatoes into the milk/broth mixture. (I tried to remove the skin but decided against it. We like the skins in. If you don't, go and and discard the skins).
Separate the soup into bowls. Top with cheese, bacon and chives.
Serve and enjoy!!
Loaded Potato Soup
Adapted from Cooking Light
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- 4 (6 ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup onion (prechopped if desired)
- 1 1/4 cup low-sodium chicken broth
- 3 tablespoons all purpose flour
- 2 cups fat free milk
- 1/4 cup low fat sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bacon slices, halved
- 1/3 cup low fat shredded cheddar cheese
- 4 teaspoons chives
- Pierce potatoes with a fork. Microwave on high 13 minutes, or until tender. Cut in half; cool slightly.
- While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes.
- Mix in chicken broth.
- Whisk together four and half cup milk in separate bowl. Add to pan with an addition 1 1/2 cups milk. Bring to a boil, stirring often. Cook 1 minute.
- Remove from and stir in sour cream, salt and pepper.
- Arrange bacon on paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 minutes. Let cool then crumble.
- Coarsely mash potatoes into soup.
- Separate into bowls, top with cheese, chives and bacon.
- Serve and enjoy!