Syn Free Loaded Baked Potato Soup

Soup doesn’t need to be boring with all the yummy toppings of this Delicious Syn Free Loaded Baked Potato Soup

With a busy week ahead, I just knew I needed to be prepared with some food to grab and reheat in the fridge.

One of the perfect kind of dishes for that is of course soup, and now we are into September and the weather is cooling, I am beginning to want salad less, and instead, soup is on the menu a lot more.

To be fair, I still eat soup in the summer, the warm weather does put me off, as there is something comforting and filling about soup, don’t you think.

This weekend we did our mammoth monthly shop at Costco, and as well as that I popped in the local fruit and veg market. They always have really great deals on fruit and vegetables, sometimes it means it needs to be used quickly to prevent spoiling, but when I am planning a soup making day, it is perfect.

Plus with vegetables, pretty much anything you are not going to use, can be chopped up and placed in freezer bags and frozen, and then you have it on hand when you need it.

So once all the groceries were put away and the kids had gone to bed, I got busy in the kitchen making some soup, all at 9 pm at night!!.

Now for some, you might think that is pretty crazy, but I wanted the soups all made, so it was just a case of heating it up the next day.

I knew I was making my delicious Split Pea and Bacon Soup because it is filling and hearty and it’s been ages since I made it.

The other soup I was undecided on. I have been meaning to have a go at a low syn loaded baked potato soup. Because well potato anything is amazing, right?

It actually turned out that I made the whole Loaded Baked Potato Soup SYN FREE, when using your healthy extra A soup and best of all, it’s delicious.

I love soups that have lots of little toppings because it then doesn’t feel like just a plain ole bowl of soup and becomes more of a meal, so Loaded Baked Potato Soup is perfect for that.

You basically treat the soup like a jacket potato. So for toppings, cheddar, ham (or bacon) and spring onions just seemed perfect.

A traditional Loaded Potato Soup generally has lots of cream, butter, and flour, but as I was trying to keep the syns down on this, as I know how much you love a syn free recipe. So, I opted for cottage cheese for that creamy taste.

Now don’t be put off the cottage cheese. Like in my Syn Free Cream of Tomato Soup, we are blending it till smooth and you won’t even know there is cottage cheese in there, but it adds a syn free creaminess that you will not get with yoghurt. To get that kind of soured cream effect with the cottage cheese, I also added a little lemon juice and seasoned with salt and set aside for a little bit, while I prepped the rest of the soup.

To blend the cottage cheese, I use one of the cup blenders of my Nutri Ninja Blender with Auto IQ. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget.

Click here to view the Nutri Ninja Blender with Auto IQ Technology on Amazon

Don’t worry though, you don’t need a fancy high-tech blender like mine above, a good old immersion stick blender like the Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender or a similar make will do the job too.

For the potatoes, I recommend using a baking potato, I used Yukon golds, which are a yellow potato with a delicious buttery flavour, that is perfect for this soup.

To save time, instead of baking these in the oven, I just pierce with a fork and add to the microwave for approx 8 mins, till they are soft, and then you can allow to cool, scoop the potato out of the skins and add to the soup.

It means the whole soup is super quick to make, compared to some soups. If you don’t have a microwave, then you can still make this soup, just bake the potatoes in the oven as normal.

Heating up the next day and adding my toppings, this was a perfect lunch time meal, really filling and tasted amazing. I was really pleased with how well it turned out, while still being syn free.

Definitely one to try, you won’t be disappointed.

WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS LOADED BAKED POTATO SOUP?

• Microwave
• Deep Saucepan
• Non Stick Frying Pan
• Kitchen Scales
• Measuring Cups
• Measuring Jug
• Measuring Spoons
• Blender or Immersion Stick Blender
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board
• Whisk
• Mixing Bowl

Syn Free Loaded Baked Potato Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa per servingGreen/Vegetarian - 1 HEa per serving (omit bacon and use vegetable stock)WW Smart Points - 11

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Ingredients

• 820g of baking potatoes, raw (I use yukon golds)
• 1 large onion (approx 240g)
• 350g of fat free cottage cheese
• 5 cups of chicken or vegetable stock
• 120g (4oz) of cheddar (4xHEa's)
• 4 slices of ham or lean bacon, chopped
• 3 spring onion, chopped
• little juice from half a lemon
• salt and black pepper
• spray oil

Instructions

1. Add the cottage cheese to a blender and blend till smooth.
2. Add to a bowl, add a little juice from half a lemon, seasoning with a little salt and set aside.
3. Pierce potatoes with a fork and microwave for approx 8 mins (till soft to the touch), set aside.
4. Spray a deep saucepan wiht spray oil
5. Add the onion and fry for 1-2 mins
6. Pour in a little bit of the stock and reduce down, keep doing this with a little stock until the onions and a lovely golden yellow colour and softened.
7. Remove potatoes from skins, and add into saucepan.
8. Pour in the stock, bring to a boil and then simmer for 5 mins.
9. Add to a blender and blend till smooth.
10. Add soup back to the saucepan, and stir in 2/3 of the cheddar, until melted.
11. Slowly start adding in the cottage cheese, whisking as you do, until lovely and smooth.
12. Season as needed with salt and black pepper.
13. Keep heating on a low heat, while you make toppings. 
14. Spray a frying pan with some spray oil, add ham (or bacon) and fry till browned.
15. Ladle soup into bowls, divide the remaining cheese into 4 equal amounts and top each bowl of soup with the cheddar.
16. Sprinkle with the cooked ham (or bacon) and chopped spring onions
17. Dig in and enjoy!!

Notes

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary. 

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Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 429Total Fat: 11.2gSaturated Fat: 7.1gCholesterol: 58mgSodium: 1119mgCarbohydrates: 46gFiber: 6.3gSugar: 7.2gProtein: 37.5g

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