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.
Well, the recipe is basically in the title! Sometimes the best foods are the simple ones.
This is a quick dinner I made for myself while Dave is out for a work event. I had gone out for a run when I got home from work, and afterward made plans to work on a few blog recipes while finishing up a great bottle of wine. I actually made two recipes – the other was a delicious smashed avocado and poached egg toast. They were both great, but I have to admit, this one was better! I love grapefruit. I have no idea why I don’t eat more of it. But if you aren’t a grapefruit person, I bet this would be delicious with a tangerine as well.
And, PS, I made this mascarpone! Don’t worry, the post is coming. I’ve been trying to use it on as many things as possible. It was SO easy. I’m never buying it again. Well, unless I’m in a pinch, of course. But the homemade stuff is definitely the best I’ve had.
Size-wise, I would say that two big slabs of toast would be part (maybe half?) of a dinner. You could supplement with a nice, big green salad or a piece of grilled chicken or fish. Or, you could break it down and put the same ingredient combination onto baguette slices for an appetizer.
Here’s what you need for four slabs of toast:
4 large slices of artisan bread
1/4 to 1/2 cup mascarpone cheese for spreading
1 grapefruit, cut into small half-wedges, all pith removed*
1/2 to 1 cup arugula, washed and torn into bite-sized pieces
extra virgin olive oil, to drizzle
freshly ground black pepper
*You probably won’t need the entire grapefruit. Snack on the rest.
Lightly toast the slices of bread. Spread generously with mascarpone, then top with grapefruit and arugula. Drizzle with your best extra virgin olive oil. Finish with kosher salt and very liberal freshly ground pepper.