Creamy, Light Potato Soup

Yield: 8     (serving size: about 1 1/4 cups soup

1 1/2 tbsp. extra-virgin olive oil, divided

1 cup chopped onion

1 tsp. chopped fresh thyme

5 garlic cloves, chopped

2 lbs. cubed peeled baking potato (about 4)

5 cups unsalted chicken stock

1 tsp. kosher salt, divided

1 bay leaf

1 lb. cauliflower, cut into florets (about 1/2 head)

3/4 tsp. freshly ground black pepper, divided

cooking spray

1 1/2 cups 2% reduced-fat milk

3/4 cup chopped green onions

1/2 cup fat-free fromage blanc or sourcream

2 oz. grated sharp cheddar cheese (about 1/2 cup)

4 slices center-cut bacon, cooked and crumbled

  1. Preheat oven to 450 degrees
  2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 tsp. oil to pan; swirl to coat. Add onion, thyme, and garlic; sate 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 tsp. salt, and bay leaf; bring to boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf
  3. While potatoes simmer, combine remaining 1 tbsp. oil, cauliflower  1/4 tsp. salt, adn 1/4 tsp. pepper on a foil-lined jelly roll pan coated with cooking spray; toss to coat. Roast at 450 degrees for 30 minutes or until browned, turning once.
  4. Place Cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean tower over opening (to avoid splatters). Blend until smooth. Gradually pour cauliflower mixture into potato mixture.
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