Creamy, Light Potato Soup

By á-8242

from Cooking Light

Ingredients

• 1 1/2 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 1/2 head)
• 3/4 t freshly ground black pepper, divided
• Cooking spray
• 1 1/2 c 2% reduced-fat milk
• 3/4 p chopped green onions, divided
• 1/2 c fat-free fromage blanc (such as Vermont Creamery) or sour cream
• 2 oz grated sharp cheddar cheese (about 1/2 cup)
• 4 slices center-cut bacon, cooked and crumbled

Preparation

Step 1

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.