I couldn’t stop my potato craving, so I decided to make baked potato soup for dinner. Then, I figured that I might have gotten some of you to start craving potatoes too, so I decided to share this recipe.
This soup is yummy, easy, and even quite healthy (you can check out the nutritional information below). I originally found the recipe here, at The Slow Roasted Italian food blog. While the recipe looked great, I changed it up a bit to fit our dietary needs and preferences. For example, I used veggie-bacon instead of normal bacon, and veggie-broth instead of chicken broth, and voilà, a vegetarian friendly meal!
Baked Potato Soup
(Adapted from The Slow Roasted Italian)
5 medium potatoes
5 slices veggie bacon
1/4 tbsp vegetable oil (or less)
2 (14.5 oz) cans veggie broth
1/2 cup chopped fresh parsley
1 cup 1% milk
3/4 cup fat free cheddar cheese, grated (I use Kraft)
1/2 cup fat free sour cream
ground black pepper to taste
I promise, even my meat eating husband loved this soup! Well, I’m off to go eat some left over soup for lunch, YUM!
-The Baked Potato Soup Making Kelley
P.S. As always, I can’t vouch for the complete accuracy of the wonderful Sparks Recipe calculator, but here is what it says about this recipe: