Creamy, Light Potato Soup

from Cooking Light

Creamy, Light Potato Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • T OO, divided

  • 1

    c chopped onion

  • 1

    t chopped fresh thyme

  • 5

    garlic cloves, chopped

  • 1

    lb cubed peeled baking potato (about 2)

  • 1

    lb cubed Yukon gold potato (about 4)

  • 5

    c unsalted chicken stock (such as Swanson)

  • 1

    t kosher salt, divided

  • 1

    bay leaf

  • 1

    lb cauliflower, cut into florets (about ½ head)

  • ¾

    t freshly ground black pepper, divided

  • Cooking spray

  • c 2% reduced-fat milk

  • ¾

    p chopped green onions, divided

  • ½

    c fat-free fromage blanc (such as Vermont Creamery) or sour cream

  • 2

    oz grated sharp cheddar cheese (about ½ cup)

  • 4

    slices center-cut bacon, cooked and crumbled

Directions

Preheat oven to 450°. Heat a large Dutch oven over medium-high heat. Add 1 1/2 t oil to pan; swirl to coat. Add onion, thyme, & garlic; sauté 5 min or until tender, stirring occasionally. Add potatoes, stock, 1/2 t salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 min or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf. While potatoes simmer, combine remaining 1 T oil, cauliflower, 1/4 t salt, and 1/4 t pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 min or until browned, turning once. Place cauliflower mix & milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mix into a large bowl. Add half of potato mix to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mix. Repeat with remaining potato mix. Place cauliflower-potato mix in Dutch oven over medium heat. Stir in remaining 1/4 t salt, remaining 1/2 t pepper, 1/2 c green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese & bacon.


Nutrition

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