A Case for the Potato

Potatoes.  The poor vegetable has taken a beating in the last few years.  The potato is the US's number one vegetable (Thank you, McDonalds) and the number 4 crop in the world.  During the low fat days it was hailed a wonder food.  Then it was demonized when the diet trend twisted to low carb.  Today no one knows what to think.  The other day I heard someone putting down the potato.  I had to know, are they really that bad?  I decided to look into it.  Is the potato healthy or just fluff?Here is what I learned:

• Potatoes are high in Vitamin C, even higher than tomatoes. (I know, I was shocked too!)
• Potatoes are high in potassium, even higher than bananas.
• Potatoes are high in Vitamin B6, even higher than bell peppers or broccoli.
• A Potato (with the skin) has 2.9 grams of fiber.  A slice of whole wheat bread has 1.9 grams.

After a little fact finding potatoes don't look so bad, but let's face it, the potato is cooked in a lot of unhealthy ways.  A bag of Ruffles or an order of fries does not count as a veggie.  Potatoes are good; processed potatoes are not.  No surprise there!

Personally I am relieved that potatoes are not as evil as some think.  I like potatoes. No scratch that, I love potatoes. They are not particularly expensive (even if you upgrade to organic), and they are filling. Potatoes are a comfort food and can be cooked in some very tasty ways.  When cooked correctly potatoes are part of a healthy diet.  PART.  For some kids this is the only vegetable that they eat.  That isn't healthy.  As with most things in life, balance is key! 



In honor of the potato I am leaving one of our favorite soups: Baked Potato.  I have already left the recipe for mashed potatoes with ranch and will soon add a cheesey potato and broccoli recipe.  Yum!

Baked Potato Soup
INGREDIENTS:
6 large baking potatoes, cut in 1/2-inch cubes
1 large onion, chopped (optional)
2 cups chicken broth
2 cloves garlic, minced (or pressed)
3 Tbs butter
2 1/2 teaspoons salt
1 teaspoon pepper
2 cups milk
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
4 oz cream cheese
8 slices bacon, cooked and crumbled
cheese, for sprinkling

PREPARATION:

Combine first 9 ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).  Hand mash mixture until potatoes are coarsely chopped and soup is thickened. Stir in cream cheese and chives. Top with bacon and more cheese.

This recipe is linked at http://mizhelenscountrycottage.blogspot.com/, http://www.thenourishinggourmet.com/, and http://www.foodrenegade.com/