Lightened Up Potato Soup Food
LIGHTENED UP CROCK POT POTATO SOUP
A lighter, vegetarian potato soup that can be made in the crock pot. This is one of my husband's favorite dishes. An immersion blender makes it easy to produce a thick, rich texture. If you don't have an immersion blender, you can put the soup in a regular blender or food processor to puree, but that can get messy.
Provided by what-a-kerfuffle
Categories Potato
Time 10h15m
Yield 3 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Put cauliflower in a microwave safe bowl with 1/2 cup water. Microwave 10-15 minutes, or until very soft.
- In small saucepan, heat olive oil or butter over medium-high heat. Use a whisk to blend in flour. Mixture will become very thick.
- Slowly pour in 1 cup vegetable broth. Continue whisking until smooth. Stir continually 1-2 minutes or until mixture is thick.
- Combine flour mixture, potatoes, cauliflower, onion, garlic, and remaining broth in crock pot. Add salt and pepper if desired. Cook on low 10-12 hours, or high 6-8 hours.
- Just before serving, cube cream cheese and microwave 1-2 minutes until very soft.
- Scoop about 1-2 cups of potato chunks out of the crock pot, and set aside. (More if you like chunkier soup; less if you like smoother.) Make sure and leave all cauliflower chunks in the crock pot.
- Add cream cheese to crock pot. Use an immersion blender to thoroughly puree; leave no chunks.
- Stir remaining potato chunks back inches Serve. Top each bowl with 1 tbsp shredded cheese.
- You can also top with bacon, chives, and sour cream, if desired.
Nutrition Facts : Calories 192.6, Fat 7.3, SaturatedFat 2.9, Cholesterol 12.3, Sodium 354.7, Carbohydrate 22.5, Fiber 3, Sugar 3.6, Protein 10.2
COOKING LIGHT LOADED POTATO SOUP
I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light
Provided by AmyZoe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pierce potatoes with a fork.
- Microwave on high 13 minutes or until tender.
- Cut in half and cool slightly.
- While potatoes cook, heat oil in a saucepan over medium-high heat.
- Add onion and saute 3 minutes.
- Add broth.
- Combine flour and 1/2 cup milk.
- Add to pan with 1 1/2 cups milk.
- Bring to a boil and stir often.
- Cook 1 minute.
- Remove from heat and stir in sour cream, salt, and pepper.
- Arrange bacon on a paper towel on microwave-safe plate.
- Cover with a paper towel and microwave on high for 4 minutes.
- Crumble bacon.
- Discard potato skins.
- Coarsely mash potatoes into soup.
- Top with cheese, green onions, and bacon.
Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5
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