Loaded Baked Potato + Greens Soup
Servings 4
Ingredients
- 4-6 slices bacon, chopped*
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 ½ tsp kosher salt, divided
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ¼-½ tsp red pepper flakes (optional)
- 4 cups water
- 2 cups milk of choice**
- 1 lb russet potatoes, peeled, cut into bite-sized cubes
- 2 15 oz cans white beans, drained and rinsed
- 1 tbsp soy sauce or tamari
- 4-6 cups chopped leafy greens or 3-4 cups frozen spinach***
Toppings:
- Bacon
- Grated cheddar cheese
- Plain whole milk Greek yogurt or sour cream
- Sliced green onions
- Black pepper
- *Easily skip the bacon! Just add a tablespoon of olive oil in with the onion etc…and add an extra ½ teaspoon of smoked paprika.
- **I use whole milk but unsweetened almond milk would work. Adding milk just adds some extra creaminess but you could just use water instead if you don’t have any.
- ***Use kale, swiss chard, collard greens, spinach, etc…
Items you can prep ahead (optional)
- Chop 4-6 slices bacon
- Chop 1 yellow onion
- Chop 2 carrots
- Chop 2 celery stalks
- Peel and chop 1 lb russet potatoes into bite-sized cubes
- Drain and rinse 2 (15 oz) cans white beans
- Chop 4-6 cups leafy greens or use 3-4 cups frozen spinach
- Make the soup
- Prep your toppings!
Instructions
- In a large pot over medium heat, add the bacon and cook until the fat renders out and the bacon is very crispy, about 6-8 minutes, stirring occasionally. Transfer the bacon to a paper towel lined bowl or plate. Remove all but 1 tablespoon of the bacon grease (I just pour it into a can or ceramic bowl).
- Add the onion, carrot, celery, and ½ teaspoon salt and stir to combine, scraping up any bacon bits stuck to the pot. Cook until the veggies have softened, about 3-5 minutes, stirring occasionally.
- Stir in the smoked paprika, thyme, and red pepper flakes (if using) and cook for 30 seconds, stirring constantly. Add in the water, milk, potatoes, beans, soy sauce, and remaining 1 teaspoon salt. Stir to combine then bring to a boil over high heat. Once it’s boiling, reduce the heat to medium-low to maintain a rapid simmer for 15 minutes, stirring halfway, or until the potatoes are very soft.
- Add 2-5 cups (depending on how creamy/thick you want it) of the potatoes/beans and broth to a high-speed blender (or use an immersion blender). Blend, then stir back into the pot along with the greens. The residual heat of the soup is usually enough to soften the greens, but you can simmer them if needed.
- Serve topped with sour cream or yogurt, bacon bits, cheddar, green onions, and black pepper.
Notes
Substitutions:
- To make dairy-free, see note about milk and use a dairy-free cheese and yogurt or sour cream. If you want to skip all of the dairy toppings, just be sure to add a squeeze of lemon or splash of vinegar to the soup when serving.
- To make vegan, see above and skip the bacon (see note about bacon).
- Substitute sausage for the bacon (cook it first, then use as a topping).
- Use broccoli or any other quick cooking veggie in place of or in addition to the greens.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stove or in the microwave until warmed through. Top with all the toppings.
- Stir in any extra greens or quick cooking veggies you have laying around and simmer for a couple of minutes.