LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
Provided by Gina
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5
Number Of Ingredients 9
Steps:
- Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
- Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
- On medium heat, add chicken broth, milk, potatoes and bring to a boil.
- Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
- Remove from heat. Ladle 1 cup soup into each bowl.
- Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g
DILL PICKLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.
Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "potato dill soup recipe recipes"
LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE
From skinnytaste.com
Reviews 4.7
Total Time 20 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 200 kcal per serving
- Top each serving with 2 tbsp cheese, remaining chives, and bacon.
CREAMY POTATO-CABBAGE SOUP RECIPE | REAL SIMPLE
From realsimple.com
MOM'S DILL POTATO SALAD RECIPE | ALLRECIPES
From allrecipes.com
POTATO, BROCCOLI AND CHEESE SOUP RECIPE | ALLRECIPES
From allrecipes.com
RUSSIAN GREEN BEAN AND POTATO SOUP RECIPE | ALLRECIPES
From allrecipes.com
ABSOLUTELY ULTIMATE POTATO SOUP RECIPE | ALLRECIPES
From allrecipes.com
CREAMY POTATO-CABBAGE SOUP RECIPE | REAL SIMPLE
From realsimple.com