Loaded Baked Potato Soup
Plant based, filling enough for athletes, and so easy to customize! You should be eating this Loaded Baked Potato Soup ASAP.
It has been another beautiful, sunny (?) February weekend in Oregon, and I am not sure I could be happier with how we spent it. On Saturday we planted a TON of gladioli bulbs and I can’t wait to see them come up this summer, and cut some of them and put them all over my house. We also started some indoor seedlings. And then I spent the afternoon in wine country – more on that soon. Dave and I finished the day with dinner at Interurban Public House on Mississippi. It was our first time there and it was pub food done right. I love that you can eat really, really good food in Portland without spending a ton or waiting an hour.
Sunday we basically reorganized our entire kitchen. We recently received a very generous gift of china from Dave’s grandmother – as in, her old china, she didn’t buy us new china, and it arrived on Friday. An entire new set of dishes plus a large culinary Christmas haul meant that we needed to do the ol’ keep, store or toss. And boy, does it feel good to have our kitchen so organized and clutter-free!
That amount of productivity ain’t happening without some serious breakfast, either. Which is why we made these Saturday morning:
This recipe makes 6 full-sized waffles. We each ate two and then froze the other two for an easy breakfast sometime in the near future.
Here’s what you need:
1 cup whole wheat flour
1 cup AP flour
1 Tbsp. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. FRESHLY GRATED nutmeg
4 tsp. baking powder
2 eggs, beaten
1 3/4 cup skim milk
1/2 cup vegetable/canola oil
2 Tbsp. brewed coffee
1 tsp. vanilla extract
1 ripe banana, very very mashed
Extra bananas for topping
Plug in and preheat your waffle iron. Spray well with nonstick spray.
Start by stirring together the flours, sugar, salt, cinnamon and nutmeg in a mixing bowl. In a separate bowl, whisk the eggs for about 2 minutes, until they are well mixed and a little bubbly. Add the milk, oil, coffee and vanilla and whisk to combine.
Stir the liquids into the solids with a spatula, and add the banana last. Cook in the waffle iron and keep warm in a toaster oven once they are done. My husband likes to let them cook 30 seconds longer after the “ready” light comes back on.
Makes 6 full-sized waffles.