Creamy and light potato soup

Creamy and light potato soup

When the thermometer drops, the desire for potato soup rises. This warming bowl of comfort food is just the ticket, only problem is, it’s laced with carbs and fats.

There’s nothing like a thick, creamy bowl of potato soup, and taking the creaminess out of the whole thing just spoils it. So how do you get a smooth, but less calorific potato soup without adding in all that cream? According to Cooking Light, the answer is cauliflower. When it cooks it has a lovely creamy texture and flavour, but without all of the starches that potatoes have, or the fats that cream have. Blend some of this vegetable with milk, and you have the basis for a heart-warming, chunky soup. This potato soup recipe actually has half of the calories of the conventional recipe, and less than a quarter of the fat. What you need is:

1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon chopped fresh thyme
5 garlic cloves, chopped
1 pound cubed peeled baking potato (about 2)
1 pound cubed potato (about 4)
5 cups unsalted chicken stock
1 teaspoon salt, divided
1 bay leaf
1 pound cauliflower, cut into florets (about 1/2 head)
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
1 1/2 cups 2% reduced-fat milk
3/4 cup chopped green onions, divided
1/2 cup fat-free fromage blanc or sour cream
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled

To make:

1. Preheat oven to 450°. Heat a large pot over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a 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 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.

4. Place cauliflower mixture and milk in a blender. Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts.

Finally, ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon for a protein boost and voila, dinner is served.

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