Creamy Light Potato Soup

By draingal

Swap out some of the potatoes for cauliflower - they are two thirds fewer in calories and are very tasty.

Ingredients

• 1 1/2 tbsp. extra-virgin olive oil, divided
• 1 tsp. chopped fresh thyme
• 5 garlic cloves, chopped
• 1 pound cubed peeled baking potato (about 2)
• 1 pound cubed Yukon gold potatoes (about 4)
• 5 cups chicken stock
• 1 tsp. kosher salt, divided
• 1 bay leaf
• 1 pound cauliflower, cut into florets (about 1/2 head)
• 3/4 tsp. freshly ground black pepper, divided
• Cooking spray
• 1 1/2 cups 2% milk
• 3/4 cup chopped green onions, divided
• 1/2 cup fat-free sour cream
• 1/2 cup grated sharp cheese
• 4 slices center-cut bacon, cooked and crumbled

Preparation

Step 1

Preheat oven to 450 degrees.
Heat a large Dutch oven over medium high heat. Add 1 1/2 tsps. oil to pan and coat. Add onion, thyme and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 tsp. 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.
While potatoes simmer, combine remaining 1 tbsp. oil, cauliflower, 1/4 tsp. pepper on a jelly roll pan coated with cooking spray; toss to coat. Roast at 450 for 30 minutes, turning once.
Place cauliflower mixture and milk in blender or use hand-held blender - blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender and pulse 5 or 6 times or until coarse. Pour into bowl with cauliflower mixture. Repeat with the remaining potato mixture. Place all of mixture in Dutch oven over medium heat. Stir in remaining 1/4 tsp. salt and remaining 1/2 tsp. pepper, 1/2 cup green onions and sour cream. Top with remaining green onions, cheese and bacon.