Creamy, Light Potato Soup

INGRIDSTEVENS
17Ingredients
70Minutes
290Calories

Description

Cooking Light

Ingredients

US|METRIC
  • 1 1/2 tablespoons EVOO (divided)
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves (chopped)
  • 1 pound baking potato (cubed peeled, about 2)
  • 1 pound yukon gold potato (cubed, about 4)
  • 5 cups unsalted chicken stock
  • 1 teaspoon kosher salt (divided)
  • 1 bay leaf
  • 1 pound cauliflower (cut into florets, about ½ head)
  • 3/4 teaspoon freshly ground pepper (divided)
  • cooking spray
  • 1 1/2 cups 2% milk
  • 3/4 cup green onion (chopped, divided)
  • 1/2 cup fat-free fromage blanc (such as Vermont Creamery or sour cream)
  • 2 ounces sharp cheddar cheese (grated, about ½ cup)
  • 4 slices center cut bacon (cooked and crumbled.)
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    Directions

    1. Preheat oven to 450F
    2. Heat a large dutch oven over medium-high heat. Add 1 ½ tsp oil to pan; swirl to coat. Add onion, thyme, and garlic, saute 5 minutes or until tender, stirring occasionally. Add potatoes, stock, ½ 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.
    3. While potatoes simmer, combine remaining oil, cauliflower, ¼ tsp salt and ¼ tsp pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450 for 30 minutes or until browned, turning once.
    4. Place cauliflower mixture and milk in blender. Remove center piece of blender lid (to let steam escape); secure blender lid on blender. Place a clean towel over opening. Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5-6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture into dutch oven over medium heat. Stir in remaining ¼ tsp salt, remaining ½ tsp pepper, ½ cup green onions, and fromage blanc; stir until fromage melts. Ladle soup into 8 bowls. Top with green onions, cheese and bacon.
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    NutritionView More

    290Calories
    Sodium30% DV730mg
    Fat22% DV14g
    Protein29% DV15g
    Carbs9% DV28g
    Fiber20% DV5g
    Calories290Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol25mg8%
    Sodium730mg30%
    Potassium970mg28%
    Protein15g29%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A4%
    Vitamin C70%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.