Often I have a leftover ingredient from one dish that I will use as inspiration to design a new one. This Loaded Potato Soup came from having leftover Acorn Squash Soup.
Was loving the Acorn Squash Soup for lunch but after three days of it, I was a little over it. Yet I still had a couple cups of the soup left. So I transformed it to use as a topping for another dish!
Considering the soup had the color and consistency of cheese sauce, and I just so happened to have some red skinned potatoes left over from Thanksgiving, I was inspired to create a Loaded Potato Soup!
All I needed to add to the Acorn Squash Soup was nutritional yeast and a little more salt and vinegar to turn into a cheese sauce. The nutritional yeast also added fit benefits as it's a source of complete protein!
I basically used the same ingredients to make the new soup as I did for the old soup which is great because the more similar ingredients, the fewer different ingredients our body has to deal with which is less taxing on our digestive system.
I absolutely LOVED this soup which I enjoyed post workouts and for lunch!
Loaded Potato Soup
Red Skinned Potatoes, 3 average sized
Cauliflower Florets, equal to red skin potatoes used, about 1/2 head
*Veggie Broth, homemade or organic, 3 cups
Coconut Milk, 1 can
Sweet Onion, 1/2, roughly chopped
Miso Paste, 1 heaping Tbsp (opt)
Coconut Oil, butter flavored, 1 heaping Tbsp
Sea Salt, to taste
Pepper, to taste
*You want just enough liquid to cover the veggies
1. Put all ingredients in a dutch oven or pot. Bring to a boil. Let it boil for about a minute, then bring down to a simmer and cover. Cook until veggies are soft.
2. Use an immersion blender to blend or pour in your high speed blender a small batch at a time.
I ladled mine into my blender just using enough liquid to cover the veggies. I had more broth than veggies and since I wanted a thick sauce I didn't use some of the liquid. Instead I ladled straight into my mouth post workout because the smell was so intoxicating that I couldn't wait to even put it in the bowl! Less dishes to do. :)
Acorn Squash Soup, 1 cup (Recipe here)
Nutritional Yeast, 2 Tbsp
Sea Salt & Apple Cider Vinegar to taste
1. Mix everything with a spoon.
Other Topping Ideas:
Coconut bacon or if you eat meat you could use real bacon to top.
Jars make perfect hand friendly and sometimes cup holder friendly containers for on the go eating! Leak and spill proof as well! And sustainable!
I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen or comment below.
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