Baked Potato Soup

I’ve really been into soup lately – most likely because of our -30 to -40 degree cold snap we’ve been getting. I was craving a good potato based soup so I came up with this creation after middling around with a few different recipes. Let’s make this a short post and get right to the point. In a large stock pot combine the following and let boil until the potatoes are tender and are ‘mashable’:

• 1/2 cup light cream
• 1/4 cup Extra Virgin Olive Oil
• 2 lbs potatoes (white or yellow)
• 1/2 white onion, diced
• 2-3 cups chicken broth or water (or more depending how thick you like your soup)
• 2 cloves garlic, minced
• 1 tbsp dried chives
• 5 strips turkey bacon, fried & chopped
• 1/2 tbsp paprika
• Splash of white wine
• Sea salt & course ground pepper to taste

Using a submersion blender, blend the ingredients together until smooth. Serve into bowls and top with the following:

• sharp cheddar cheese
• sour cream (I used zero fat sour cream to keep it on the healthy side)
• Chopped fresh chives
• Dash of fresh ground black pepper

I hope you enjoy this smokey, filling and warm soup as much as I did!

Carlene