Creamy, Light Potato Soup

Name: Creamy, Light Potato Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams cubed peeled baking potato (about 2); 1 bay leaf; 1 teaspoons freshly ground black pepper, divided; 454 grams cauliflower, cut into florets (about 1/2 head); 1 liters unsalted chicken stock (such as Swanson); 1 teaspoon chopped fresh thyme; 5 garlic cloves, chopped; 177 milliliters chopped green onions, divided; 1 teaspoon kosher salt, divided; 118 milliliters fat-free fromage blanc (such as Vermont Creamery) or sour cream; 355 milliliters 2% reduced-fat milk; 2 Tbsps extra-virgin olive oil, divided; 237 milliliters chopped onion; 118 milliliters ounces grated sharp cheddar cheese (about; 4 slices center-cut bacon, cooked and crumbled; 454 grams cubed Yukon gold potato (about 4)

Creamy, Light Potato Soup might be a good recipe to expand your main course recipe box. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 333 calories, 14g of protein, and 15g of fat each. It will be a hit at your Autumn event. If you have fromage blanc, thyme, green onions, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Preheat oven to 45

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Oven

Heat a large Dutch oven over medium-high heat.

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Dutch Oven

Add 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, thyme, and garlic; saut 5 minutes or until tender, stirring occasionally.

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Garlic

Onion

Thyme

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.

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Bay Leaves

Potato

Stock

Salt

Remove from heat; discard bay leaf.

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Bay Leaves

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.

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Cooking Spray

Cauliflower

Potato

Pepper

Jelly

Roll

Salt

Cooking Oil

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Frying Pan

Place cauliflower mixture and milk in a blender.

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Cauliflower

Milk

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening (to avoid splatters). Blend until smooth.

Pour cauliflower mixture into a large bowl.

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Cauliflower

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Bowl

Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped.

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Potato

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Blender

Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture.

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Cauliflower

Potato

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Bowl

Place cauliflower-potato mixture in Dutch oven 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. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

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Green Onions