Baked Smashed Potato Soup with Cheddar Rose Reisman Recipe

I love baked potatoes, so I decided to turn this favourite side dish into a soup. With its velvety texture, cheesy flavour and crusty baked potato garnish, you’re sure to agree that this combo of baked potato and soup is comfort food.

INGREDIENTS
1 tsp vegetable oil
1 tsp minced garlic
1 cup chopped onion
4 Yukon gold potatoes (about 2 to 2 1/2 lb/1 to 1.25 kg), divided
3 cups reduced-sodium vegetable or chicken stock
1 Tbsp olive oil
6 Tbsp freshly grated Parmesan cheese, divided
Salt and pepper
1 cup shredded sharp (old) cheddar cheese, divided
1/4 tsp black pepper
1/4 cup diced green onions
1/4 cup reduced-fat sour cream
INSTRUCTIONS
1. Preheat the oven to 450°F. Lightly spray a baking sheet with vegetable oil.
2. In a soup pot over medium-high heat, heat the oil. Add the garlic and onion and sauté for about 3 minutes, just until softened.
3. Peel 3 of the potatoes and dice (do not peel the remaining potato; reserve for the next step). Add to the saucepan along with the stock. Bring to a boil, then cover, reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
4. Cut the remaining potato (unpeeled) into 12 chunks. Place in a small saucepan of boiling water and cook for about 5 minutes, just until tender. Drain well and transfer to a bowl. Add olive oil, 2 Tbsp of the Parmesan, and the salt and pepper, and toss to coat well. Arrange in a single layer on the prepared baking sheet and roast in the preheated oven for 15 minutes, until lightly browned. Remove from the oven and mash gently with a fork.
5. Working in batches, transfer the soup to a food processor or blender and purée until smooth. Return the puréed soup to the saucepan. Stir in 3/4 cup (185 mL) of the cheddar and the remaining Parmesan. Simmer, stirring constantly, for about 2 minutes or until the cheese is completely melted.
6. Ladle into soup bowls and garnish each with a spoonful of the roasted mashed potato, black pepper, green onions, sour cream and the remaining cheddar. Serve.
NOTES
Makes 6 servings

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutritional Information per Serving
Calories 260
Carbohydrates 33.3 g
Fibre 2.2 g
Protein 13.9 g
Fat 8.9 g
Saturated Fat 3.9 g
Cholestero 180 mg
Sodium 314 mg