Loaded Baked Potato Soup

Crisp Gnocchi with Lemon & Garlic Greens

Hot on the heels of the homemade gnocchi post, diabetes and pregnancy here’s another method for cooking fresh gnocchi that will make those little potato pasta pillows even more delicious and addicting. Pan fry them until they’re crisp and brown. I would describe the taste as a cross between pasta and a french fry. MMM. There’s nothing better than that!

As with the last batch of gnocchi, I didn’t want to smother them in sauce. I wanted them to really shine. So, I sauteed some kale with basil, garlic, olive oil, lemon juice and serrano peppers. The greens were spicy and garlicky and lemony and the perfect compliment to the crisp, starchy gnocchi.

I used a batch of frozen homemade gnocchi for this dish — it went straight from the freezer into the oiled pan and crisped up nicely. You can also use fresh and frozen gnocchi, but I would avoid the shrink-wrapped kind you find in the pasta aisle. You’ll lose all of the creamy potato-ness if you go that route.

This dish came together in under 20 minutes and is delicious and fancy enough for guests. Just make sure you make a whole bunch — people will be wanting seconds.

Shamless Plug: Head over to Kelly Spitzer’s Flavor a Deux to read her “Foodie Spotlight” all about yours truly. I had a great time working with her on this interview. Thanks Kelly!

Crisp Gnocchi with Lemon & Garlic Greens

2 – 3 tbsp. extra virgin olive oil
About 40 fresh or frozen gnocchi

1/2 cup (loosely packed) basil leaves, thinly sliced
2 cups chopped kale
3 cloves garlic, minced
1 serrano pepper, thinly sliced
juice of 1 lemon

Parmesan cheese for grating

Heat a large skillet over medium heat and add about 1 – 2 tbsp. olive oil. Once it’s hot, place half the gnocchi in the pan. Leave them undisturbed for 5 – 7 minutes on each side, Checking the bottom of a gnocchi occasionally until they’re deeply golden, then flip. You want to make sure not to move them around too much or they won’t develop their golden crust.

Once they’re done, remove them to a plate, then add more oil and make the remaining gnocchi. When all the gnocchi is done, add the kale, basil, garlic, serrano and lemon juice to the hot pan. Sautee for 3 to 5 minutes, or until the kale is wilted and the garlic begins to brown.

Divide the gnocchi among 2 plates and top with the kale mixture. Sprinkle with freshly grated Parmesan cheese and serve immediately.

Makes 2 servings.

Loaded Baked Potato Soup

It’s officially Sports Food season. Baseball playoffs are coming soon (go Red Sox!), shop
college football is in full swing (go Eagles!) and the NFL is taking over Sundays and Mondays (go…uh…). This means lots of nachos, 7-layer dip, pizza, buffalo wings, blue cheese and other assorted Sporty Foods.

I happen to love Sporty foods. Last year, I made delicious chorizo nachos and boneless (organic and whole wheat) buffalo fingers for the Super Bowl. It’s all about bold, hearty food that pairs nicely with a beer, or two, or three… But soup? Can soup be a Sporty Food? Why yes, yes it can. This weekend, I made Loaded Baked Potato soup. Thick, creamy, topped with bacon, cheese and hot peppers, this soup can definitely hold its weight during the baseball playoffs or a football tailgating session.

Loaded Baked Potato Soup

You can set your soup station up like you would a taco or baked potato station: a big pot of soup, bowls and toppings. Begin with your potato soup and layer on as many toppings as you’d like. Go crazy here – anything goes. Personally, I’m all about bacon bits, cheddar cheese, chopped spinach, sour cream and jalapenos. It’s a fun, Sunday kind of soup, even if you’d rather curl up with a good book or episode of Gossip Girl (What? Everyone has their guilty pleasures…) than a football team.

Loaded Baked Potato Soup

1.5 tbsp. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 medium-sized Idaho (or creamer) potatoes (roughly 2.5 lbs.), diced
3 cups chicken stock
1/2 cup plain yogurt (Greek-style Yogurt is perfect here)

1 cup chopped spinach
6 slices bacon, cooked til crisp
6 oz. shredded cheddar cheese
1 – 2 jalapeno or serrano peppers, thinly sliced
1/2 cup sour cream or plain yogurt

More topping ideas:
Green onions
Diced tomato
Fresh salsa
Sauteed or steamed Broccoli
Sauteed mushrooms
Anything you like to put on your baked potato goes!

Set a large, heavy-bottomed pot over medium heat. Once it’s hot, add the oil, onion and garlic and cook for 5 minutes, or until the onions are just starting to become translucent.

Add the diced potatoes and simmer for another couple of minutes, then add the chicken stock. Let the stock come to a simmer, then reduce the heat to medium-low, cover and cook for 20 – 30 minutes, or until the potatoes are tender. Remove from heat and stir in the yogurt.

Transfer half of the soup to a blender (or use an immersion blender) to puree about half of the soup. The potatoes should still be somewhat chunky, but also creamy.

Serve immediately and top with your favorite toppings.

Makes 6 servings.


  1. This sounds simple and very yummy. I’m a West Coast gal so The Dodgers and Chargers are our teams. We love a great tail gating party and this sounds perfect.

  2. I’d eat this during a game :) or anytime, really! Never thought of putting spinach on top, great idea!!

  3. This sounds soo good! I’m a hockey gal myself and this will be perfect watchin’ the games on the tube. Or even as an easy New Years Eve dinner. And I love the idea of the mushrooms – – YUMMY!!

  4. I don’t watch sports, but I am going to make this!!!!!!!!

  5. This looks great – Now if the weather would just adjust as well – below 100 would be nice!! This will be a great Sunday night football dish!!

  6. I say, a soup like this is perfect for Fall nights! I hope I could have a bowl of this tonight.

  7. Thanks Everyone! I want some now too…DAMMIT!

  8. NO FAIR! TOO YUMMY, TOO FATTENING! I gotta have some.


  9. pregame, halftime, and post game meal. Tha’s what I’m talking about!

  10. Oh thank you for posting this soup, both reminding me of roast potato soup ANd giving me a new recipe for it!

  11. I’d eat that while watching gossip girl any day!! a great not so guilty pleasure!!!

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  13. That’s one hearty potato soup recipe. Love the chunky toppings.

  14. I’m a redsox, eagles, and baked potato soup fan too! I’ve made a similar soup with red potatoes, leaving some of the skins on- gives a nice flavor and color. Anything with bacon qualifies as football food.

  15. Thanks everyone!!!

    Spike – Go Sox :)

  16. This soup is delicious! I loved it. I had it yesterday and can’t wait to have the leftovers for lunch today. :-) Thanks for the recipe.

  17. Teresa – Great! The leftovers are just as yummy. I loooooove soup :)

  18. Made this on Sunday, DELICIOUS!! I definitely shared this post on blog!

  19. Rachel – Awesome! Glad you liked it :)

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  22. This soup looks wonderful, what a great idea!!

  23. Pingback: Baked Potato Soup Recipe | Two Peas and Their Pod

  24. Wondering how this soup freezes…anyone tried it yet? I love soup but I always end up making too much in anticipation for a cold day so I love freezing soups to save for later but with yogurt in it, I’m a little nervous to try it. Let me know!

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