Gearing up to head out to Chicago soon. With relocation, making sure things are simplified is key. I'm excited to learn hands on, but a bit terrified too since getting pimped by the Attending is inevitable. It's a form of learning I will need to learn to adjust to over the next several months. I'm excited and terrified at once... sigh. Anticipating a rather hectic schedule, practicing the art of perfecting an easy and fast soup is quite essential! I guess you can say I'm a bit addicted to potato soup. With a side of bread, I'll have enough carbs to keep me fueled while on rounds.
Here is a modified version to LOVE NOTE #150. I know many of you out there prefer to make it from scratch, so here is an excellent version and not any more difficult than the previous version that used the canned cream of chicken soup. Same amount of prep time and with ingredients already available in your cupboard:) I do enjoy both versions, but much prefer this one!
Ingredients:
- 3-4 potatoes, peeled and cubed
- 4 tablespoons of reduced-fat margarine or butter
- 2 cups of milk
- 1 tablespoon of flour
- 1/4 cup of low-fat shredded cheddar cheese
- 4 turkey bacon strips, cooked and chopped (any variety is fine, but turkey bacon = less calories!)
- salt and pepper
- garlic powder (optional)
Instructions:
- In salted water, boil the cubed and peeled potatoes for 15 minutes in a covered pot on medium-high heat. Transfer to a colander to drain excess water. Set aside.
- In the same pot (less clean-up!) over medium-high heat, add the margarine, flour, and cheese. Stir until melted and combined. Add the bacon, milk and potatoes. Cook for an additional 15 minutes covered and stirring occasionally.
- Season with salt, pepper, and garlic powder (optional).
And a hearty, thick, soup! Who needs to buy when you can make this easy soup with a cook time of 30 minutes?! If you want to thin the soup out, just add more milk. Adjust to suit your preferences. I'm in love with potato soup!
Until next time my lovelies!
XoX,
Marikym
