Happy Fall.

I don’t know about you, but as the temperature turns cooler, my mind instantly goes to SOUP.  Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.  We have officially started our new Fall/Winter menus and will be seeing many new items, including soups, along with some fun holiday favorites.  Below is one of my all-time favorite soup recipes.

Healthy, Hearty Baked Potato Soup

INGREDIENTS

  • 3 strips bacon, sliced
  • 4 scallions, whites, and greens separated, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. flour
  • 8 cups low-sodium chicken stock (or a mix of stock and water)
  • 2 medium russet potatoes, baked (leftover potatoes work great here)
  • 1⁄2 cup half-and-half
  • Salt and black pepper to taste
  • Shredded Cheddar

INSTRUCTIONS

  1. Heat a large soup pot over medium heat.  Add the bacon and cook for about 5 minutes, until crispy.  Remove with a slotted spoon and reserve.
  2. Discard all but a thin film of the bacon fat.
  3. Add the scallion whites and garlic to the pot and cook for a minute or two, until fragrant and the scallions are translucent.
  4. Add the flour and stir to coat the ingredients.
  5. Pour in the stock, whisking to help prevent any lumps from forming.
  6. Remove the peel from one of the potatoes, chop, and add to the pot.
  7. Use a potato masher to smash the potato into the broth.  (For a smoother, more uniform soup, you can puree the soup in a blender.)
  8. Cube the other potato, leaving the peel on, and add to the soup, along with the half-and-half.
  9. Season with salt and pepper.
  10. Turn the heat all the way down and simmer for 5 to 10 minutes.
  11. When ready to serve, ladle into bowls and garnish with the bacon, scallion greens and a bit of cheese!

Jill Huling
Dietary Supervisor