Loaded Potato Soup

The chilly, winter weather makes me crave warm, comforting food. Is that the same for you? What foods to you crave in the winter?

I love this simple, loaded potato soup. It's based off a recipe my Mom usually makes around Thanksgiving. You start with a delicious base and top it how you want to. It's great to feed a crowd, and the leftovers are delicious.

Ingredients

1/2 cup sweet onion, diced (I like Vidalia onions.)
4 Tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons all-purpose flour
48 ounces (6 cups) low sodium chicken broth

2 1/2 pound golden potatoes, peeled and sliced

16 ounces (2 cups) skim milk
1 cup shredded cheddar cheese
1/4 cup light sour cream

Toppings - cheddar cheese, light sour cream, bacon or turkey bacon, green onions, parsley

Equipment

Dutch oven or large pot with lid

Spatula

Potato masher

Chef's knife

Cutting board

Vegetable peeler

Measuring cup

Measuring spoons

Ladle

Instructions

Wash, peel, and cut potatoes into slices about 1 inch thick. Set aside.

In your Dutch oven or large pot, melt butter. Add onions and cook over medium-low heat until translucent, about 3-5 minutes. Add garlic. Cook for 1 minute while stirring. Add flour and stir for 3 minutes.

Add chicken broth. Add potatoes and cover with lid. Simmer potatoes for 20-25 minutes until they are fork tender. Mash potatoes in the Dutch oven.

Add milk, cheese, Cajun seasoning, salt, pepper, and sour cream. Stir until combined. Taste for seasoning and adjust as needed.

To serve, ladle soup into a bowl, and top with your favorite toppings. This makes it a loaded potatoes soup. Enjoy!

If you're looking for more foods to pair with this baked potato soup, try these recipes:

Jalapeno Chicken Sliders

Chicken Cordon Blue Minis 

(aka grown-up ham and cheese sandwiches)

Muffuletta Sliders

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Recipes for Winter and a Super Souper Bowl

Registered dietitians (RD) can work in a variety of fields. I have been a clinical dietitian for over 8 years. I've taught collegiate nutrition courses for over 3 years. I also have the opportunity to develop recipes for the National Kidney Foundation (NKF) for more than 4 years. You can have access to all the recipes for FREE by signing up for the Kidney Living publication through the NKF or signing up for FoodCare on the NKF's website.

The recipes in the Winter issue are great for keeping things warm and spicy. They are perfect for the cold, winter weather. And, there are a ton of great soup recipes, which are great for the "Souper Bowl" for anyone that loves puns!

Here are some of the recipes I created for the NKF in this issue of Kidney Living.

Poblano Pepper Soup

 

 

 Bacon Egg and Cheese Deviled Eggs

 

Spicy Meatloaf

 

 

Tex Mex Deviled Eggs

Minestrone Soup

For more recipes, encouragement, and tips for healthy eating, follow me on Pinterest, Instagram, and Twitter.

If you liked this post, you might enjoy:

Super Bowl Slow-Cooker Chicken Tortilla Soup Recipe

Easy King Cake "Recipe"

Happy National Sandwich Day: November 3

It's National Sandwich Day! Sandwiches are my go-to, quick lunch. One of my undergraduate professors banned students from using sandwiches in our meal plans. Apparently, all nutrition and dietetic students eat turkey sandwiches for lunch and "prescribe" turkey sandwiches to their imaginary patients for all meal plans! I still love sandwiches and never seem to tire of making them or eating them. Here are some yummy salad and soup recipes to accompany your favorites sandwiches

Cobb Salad

Easy Tomato Basil Soup

Winter Vegetable Soup

Enjoy these yummy accompaniments to your favorite sandwich. And, celebrate sandwich day! For more recipes, encouragement, and tips for healthy eating, follow me on Pinterest, Instagram, and Twitter. 

Easy Tomato Basil Soup

There is something about a warm cup of soup in the winter. Soup is also a great way to eat tons of vegetables. I recently discovered that I like tomato basil soup. I generally do not care for tomatoes, but I do like tomatoes in soup. Did you know that your taste buds change over time? Children generally have a preference for sweet things while adults usually have a broader palate and tolerate bitter things, like coffee, brussels sprouts, cauliflower, better. This just goes to show you that if you don't like something now just try, try it again. While you're at it, try this recipe and eat your veggies!

Tomato Basil Soup

2/3 cups chopped onion
2 cloves garlic, minced
1 Tablespoon olive oil
1 pinch crushed red pepper (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1, 28-ounce can of crushed tomato
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 1/2 cups chicken stock or water
2 teaspoons butter
1 teaspoon sugar

Sautee onions and garlic with butter, olive oil, and red pepper for 5 minutes. Add tomato, bail, thyme, chicken stock, salt, pepper, and sugar. Bring to a boil, and reduce to simmer. Simmer soup uncovered for 40 minutes.

I hope you enjoy this soup in this cold Winter weather. I like the dried herbs in this soup since it is cooked for a little while. If you are have fresh basil and thyme, you are welcome to substitute. Let me know how it turns out. Comment on the blog below, or ask a question via Instagram and tag me @RDtipoftheday.

For more information, recipes, and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter. You can also search #NYNR, #NewYearNewRecipes or #50RDrecipes to follow my New Year's Resolution to make 50 new recipes in 2015.

Super Bowl Soup: Slow Cooker Chicken Tortilla Soup

Do you have a game plan for game day? Are you looking for a recipe for game day that is simple, tasty, and healthy? This is a quick and delicious recipe to feed a crowd on game day; it also happens to be healthy! This recipe is a touchdown!

This soup is one of my family’s favorite meals and is requested often when the weather is cool. This soup is one of my favorite recipes because of the ease of preparation, and it is a great way to eat your veggies. This recipe is filled with vegetables, fiber, vitamins, minerals, and lean protein. It is also delicious!

So gather the ingredients, toss them in the slow cooker, and you are ready for game day. Making this yummy soup as an easy play to win on game day.

Slow Cooker Chicken Tortilla Soup

1 pound chicken breast

2 cans 98% fat free cream of chicken soup
1 cup salsa
1 cup frozen corn
1 (15 oz) can black beans (rinsed and drained)
1/2 cup water
1 tsp cilantro, chopped
Kosher salt
Black pepper

Combine all ingredients in slow cooker on low for 3 ½ - 4 hours or until chicken is cooked through (165*F). Shred chicken. Add cilantro. Add salt and pepper to taste.

Serve with light sour cream, 2% (reduced fat) shredded cheese, avocado, and baked tortilla chips.

Enjoy!

Prep time: 5-10 minutes

Cook time: 3 ½ - 4 hours (in a slow cooker)

I hope you enjoy this soup in this cold Winter weather. Have a "soup-er" Super Bowl with this yummy soup.  Let me know how it turns out. Comment on the blog below, or ask a question via Instagram and tag me @RDtipoftheday.

For more information, recipes, and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.

New Year New Recipes: Winter Vegetable Soup

So, one of my New Year's goals is to try 50 new recipes in 2015. I decided to start the New Year with lots of veggies. I tried a winter vegetable soup and used my new veggie peeler and mandolin to make the process faster. It also has homemade croutons, which were so good!

Here's the cast of characters (minus the cucumber, shallot, and jalepeno). I also tried a new food, parsnips. They look like white carrots, but they taste and smell more herbaceous than carrot-y. Does that make sense? Parsnips are a related to carrots and are great source of fiber, anti-oxidants, and vitamins. Because you are making soup, you do not lose any of the water-soluble vitamins.

Here's the recipe if you would like to try it.

Winter Vegetable Soup
32 ounces low sodium chicken stock
1/2 pound carrots
1/2 pound parsnips
1 large sweet potato
1 pound butternut squash
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Wash all produce. Peel and slice. Toss with olive oil, salt, and pepper. Roast at 425* F for 25-35 minutes or until fork tender. Puree vegetables with stock in batches until smooth. Add to a large pot. Then, cook for 20 minutes until heated through. Top with croutons and olive oil. Enjoy!

This recipe was based on Ina Garten's Roasted Winter Vegetable Soup. I thought this recipe was a good way to start the year, and it also got my husband's stamp of approval. Please let me know if there are any ingredients or dishes you want me to try in the new feature #NewYearNewRecipes #NYNR #50RDrecipes

For more recipes and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.