I used to make Baked Potato Soup constantly when I was catering – lunch meetings for clients, or ladies luncheon showers. It is so satisfying and filling – in a decadent sort of way. It is definitely something fabulous to serve for a special occasion. Therefore… it is not something that I make often. It is just hard for me to serve for dinner during the week because it really has no nutritional value. I’m not anti-potato/carb like many people are, I just like to have some sort of healthy balance to a meal. But, it is such a yummy soup…
Which brings me to this salad. I somehow feel better about serving this rich soup with a large platter of fresh greens and veggies in the form of a salad. I modeled the dressing off of one of our favorite comfort food restaurants, Houston’s. The recipe is so easy – you probably have everything you need, (except buttermilk) and it takes seconds to stir together. Again, I understand that a mayo/sour cream dressing topped salad isn’t necessarily “health food” but it is fresh, homemade, crunchy and full of nutrients.
Emma decided that it was her “new favorite snack” – as she told Mike when he got home. Of course, I think she was just dipping the chopped bacon in dressing, so who wouldn’t like that?
Traditional Salad
4 cups of greens (I used romaine, arugula, shaved brussels sprouts, and red leaf)
carrots
cherry tomatoes
boiled egg, chopped
crispy bacon, chopped
Buttermilk Garlic Dressing
1/2 cup of sour cream
2/3 cup of mayo
1 clove of garlic, crushed/pressed
1/2 teaspoon of sea salt
1 teaspoon of paprika
1/2 teaspoon of cracked pepper
1 tablespoon of sugar
1/2 cup of buttermilk
3 green onions, minced
Whisk together sour cream and mayo. Mince garlic finely, or push through a garlic press. Add salt, paprika, pepper and sugar to the mixture. Whisk in buttermilk. Add green onions. Keep refrigerated.
Baked Potato Soup
1 stick of butter
1/2 cup of flour
6 cups of whole milk
1 cup of half and half
salt & pepper
5 cups of red potatoes, 1/4 inch cubes
Cut potatoes into 1/4 inch cubes, then cook in salted water until tender – about 8 minutes. Drain potatoes and set aside.
In a medium/large sauce pan, melt butter, then add flour over low heat and whisk until smooth. Let the flour cook for just a minute – be careful not to burn! Whisk in a cup or two of milk. Whisk until smooth, then add in cream. Bring the soup to a simmer, stirring constantly. Add potatoes just before serving. Keep the heat on low and be careful not to scorch the bottom.
Optional garnish : smoked sausage, cubed & browned cheddar cheese bacon green onions