Don’t you just love it when one of those happy kitchen accidents happens and you discover something great! Last night I was just starting to make soup for dinner when one of my daughters decided to ask a friend over to spend the night. I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I didn’t want to make another trip to the store, but I knew I needed a little “more,” so I grabbed a sweet potato and threw that in. Oh my, what a difference it made – the end result was a rich, creamy soup with less than half the fat, all in less than 30 minutes! I’ll never make potato soup without a sweet potato again!
Making this delicious Loaded Baked Potato Soup vegetarian-friendly is as easy as leaving off the bacon bits.
- 1 large sweet onion, chopped
- 2 tablespoons butter
- 3 large baker (Russet) potatoes, peeled and cubed ½"
- 1 large sweet potato, peeled and cubed ½"
- 3 cups light vegetable broth or water
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon garlic powder
- Dash hot sauce
- Freshly ground pepper
- ½ can evaporated milk (about a cup)
- 3 cups of milk (give or take)
On the side:
- sliced green onions
- grated cheddar cheese
- sour cream
- bacon bits
- In a large saucepan, melt butter and saute onion until translucent. Add potatoes, sweet potatoes and vegetable broth. You should have just enough liquid to barely come to the top of the potatoes. (Add a little more broth or water if you need to.) Stir in kosher salt, garlic powder, hot sauce and a few turns of freshly ground pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender. Remove from heat.
- With a potato masher, mash a few times to break up potatoes a bit. (Remember - this is Baked Potato Soup, not Mashed Potato Soup, so don't get carried away!!!)
- Return pan to heat and add evaporated milk and milk until it is the consistency you like in a soup. It will thicken slightly.
- Remove from heat, serve in bowls with green onions, bacon bits (if you are so inclined), grated cheese and sour cream on the side.
Note: You can use more or less evaporated milk – the amount shown was just what I had on hand, and it turned out perfectly.