Baked Potato Soup

with a Spinach, Carrot and Maple Pecan Salad

  • 30 min
Family Friendly
Pork
Poultry
High in fiber
High Protein
Love baked potatoes? Why not have it in soup?! Our twist on an all-dressed baked potato still contains all your favourites, like bacon and sour cream, transformed into a creamy and hearty soup dish, and served alongside a delicious side salad garnished with maple-sauteed pecans. Who said soup can't be fun?

Allergens: Dairy, Nut, Soy, Wheat
Baked Potato Soup

Ingredients

2 slice(s)
Bacon, Slice
1/2
Yellow Onion(s)
2
Russet Potatoes
1
Garlic Clove(s)
25 g
Pecans
1
Carrot(s)
1
Green Onion(s)
2 tbsp
Unbleached Flour
473 ml
Milk
1
Chicken Broth Cube(s)
20 ml
Maple Syrup
50 g
Lettuce Mix
40 g
Cheddar
43 ml
Sour Cream
1 tsp
Cider Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
825 kcal
Total fat
31 g
Saturated Fat
10 g
Sodium
2 g
Total Carbohydrate
105 g
Fiber
11 g
Sugar
30 g
Proteins
36 g

Instructions

Cook the bacon
1

Cook the bacon

Slice the bacon and add it to a soup pot. Fry the bacon over medium-high heat until it's crispy, about 10 minutes. Remove from the pot and set aside. Keep half the bacon fat in the pot and discard the rest.

Prepare the ingredients
2

While the bacon is frying, prepare the ingredients

Cube the onion. Peel and cube the potatoes. Chop the garlic and the pecans. Peel and grate the carrot. Slice the green onion.

Start the soup
3

Start the soup

Add the onion and the garlic to the soup pot and cook for 5 minutes. Stir in the flour and cook it for about a minute. Whisk the milk in slowly until the flour has nicely melted into it and there's no more clumps.

Cook the soup
4

Cook the soup

Add the broth cube(s), 1 cup of water (double for 4 ppl.) and potatoes to the soup pot. Increase the heat to high. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly ajar. Let the soup simmer for 20 minutes.

Make the salad
5

Make the salad

In the meantime, in a small pan over medium-high heat, warm the maple syrup, add the pecans and cook, stirring, until the nuts are well covered and crispy, about 4 minutes.

In a bowl, mix in with lettuce, carrots, cider vinegar and 1 Tsp of olive oil (double for 4 ppl.)

Serve
6

Serve

Garnish the soup with bacon, sour cream, green onion and cheese.

Serve with salad.