Ohio has been dreary the last two days. After work on Monday I skipped my workout “because my achilles was a little sore” (kind of a true story ) after my hockey game on Sunday night. And it was…a little…but nothing out of the ordinary for me. I really just wanted an excuse to veg out after a busy weekend…I’ll admit it! So when I hopped on the treadmill after work yesterday, I was shocked to find my legs lead-like again. Humph. About 3.5 miles into my 4 mile run I glance down to see that the incline was set at 2.5%. Oops. Not sure how that happened, but the last 1/2 mile was easy breezy after knocking the incline down to 0.5%. Those incline runs are killer, especially when you do it without knowing! I typically run on a 0.5% to 1% incline, but 2.5% proved to be much more challenging…and not in a fun way! Undercover Boss on the DVR occupied my mind from the struggle pretty well though, I’d say
After surfacing from our basement gym, I found no improvements in the weather and was all the more excited for pure comfort food: Loaded Potato Soup! There’s something about cooler weather that makes soups all the more satisfying!
The recipe calls for cooked potatoes, so I washed, pierced, and wrapped my potatoes in tin foil before placing them in the crock pot on low all day (about 8-9 hours)*. When I got home they were ready to go!
Loaded Potato Soup from Cooking Light
4 (6-ounce) red potatoes
2 tsp olive oil
1/2 cup onion, chopped
1 1/4 cup fat-free, lower-sodium chicken broth
3 Tbsp all-purpose flour
2 cups 1% milk, divided
1/4 cup reduced-fat sour cream
1/2 tsp salt
1/4 tsp ground black pepper
3 turkey bacon slices, halved
1/3 cup shredded cheddar cheese
4 tsp thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. *Or cook potatoes in the crock pot as detailed above.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil SLOWLY (you don’t want the milk to curdle!). Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. Yield: 4 servings (about 1 1/4 cup each).
Nutrition Information (per serving): 325 calories; 11.1 g. fat; 27 mg. cholesterol; 670 mg. sodium; 43.8 g. carbohydrate; 3 g. fiber; 13.2 g. protein
Result: This was delicious! On a scale of 1-10, Mr. P gave the soup a 7.5 and I would give it an 8.5. Like Mr. P said to me over dinner, potato soup is one of those foods that can be outrageously unhealthy, and that’s why it tastes SO good. Given that this was a slimmed down version of a standard loaded potato soup, I do feel it captured all the flavors and richness. We both agreed that we would make it again. Plus, it’s super quick and can come together in 15 minutes or less…always a bonus.
At least she still fits into her Halloween costume…BARELY!
Question: What’s your all time favorite soup? And do you eat soup during the warmer months?
P.S. Don’t forget to enter my giveaway to win a MANDOLINE! There will be 2 lucky winners! The giveaway ends TONIGHT at 9pm EST and the winners will be announced tomorrow!
Happy halfway to Friday!