Proof that my hubby is totally lame: He apparently has a debilitating fear of landlords. He claims that talking to landlords on the phone gives him mini panic attacks and I’m better at it any way. At least those were his excuses as to why I should try to haggle with our new potential landlord to bring down the price of the rent he’s charging. This from a guy who works in journalism. I thought journalists were supposed to be good at talking to people and getting information and all that? Well, I argued that he’s “much better at cleaning our really messy bedroom” than I am and going into our really messy bedroom gives me mini panic attacks. So, he said he’d clean the bedroom if I talked to the landlord. Well I talked to him; I even got him to lower the rent by $50, and yet our bedroom remains dirty. I think I totally got gypped. Sorry, that might not be totally P.C., I think I got totally screwed. He didn’t even clean the bathroom this weekend and I helped him clean the living (both of which are his responsibilities). Hmm… perhaps the Playstation should have remained broken… Maybe I should pull a page out of my dad’s book and put it up until all his chores are done.
The first official day of spring was this past Saturday, and it was beautiful. It was sunny and blue skies all day long with a balmy 75 degrees. Today it was a not exactly balmy 48 degrees and gray and rainy. Bleh. It’s supposed to be beautiful again tomorrow though. With all this week off, I was really looking forward to taking the dog on long walk everyday. Instead I hid inside and flipped back and forth between Star Trek, The Next Generation and Anthony Bourdain. Woot. At least it was a perfect day to try out my new recipe. I have several recipes I’m looking to try this week and one of them was potato soup. I love rich creamy potato soup, but it’s so calorie laden… Well, I came up with this lighter version which is perfect for a damp rainy night. To make it real loaded baked potato soup (and a little healthier) I added some cooked, cut-up broccoli florets to mine as well as the cheese and bacon. But, it definitely stands well on it’s own and would be good paired with a salad. (No, Tyler didn’t eat any broccoli with his).
Loaded Baked Potato Soup
3 lbs Yukon Gold Potatoes, peeled and cubed
½ a large Onion, chopped
3 cloves Garlic, minced
3 cups Chicken Broth (approximate)
½ cup Fat Free Sour Cream
Salt and Pepper to Taste
½ lb Turkey Bacon, cooked and crumbled
Shredded Cheddar Cheese, Chopped Chives, Cooked Broccoli Florets as Toppings
Heat a little olive oil over medium heat in the bottom of a large soup pot. Add onions and cook, stirring frequently until onions are soft and translucent. Add garlic and cook for another minute or 2. Turn the heat up to medium high and add in cubed potatoes. Cook for 3-4 minutes, stirring frequently. Add in just enough chicken broth to barely cover the potatoes and bring to a boil. Cover and lower the heat and allow to simmer until potatoes are fork tender, approximately 15-20 minutes.
Remove the pot from heat. Mash the cooked potatoes lightly with a potato masher. Remove approximately half of the potato chunks and set aside. Using a blender or an immersion blender, blend the remaining potato mixture until smooth, add back in the chunks. Stir in the sour cream. Serve hot with shredded cheese, crumbled bacon and your favorite toppings.