Lightened Up Potato Soup Recipes
LIGHTENED-UP POTATO SOUP
I love this soup because it light but have the full favor of cream based soup. Most soups rely on heavy cream for the velvety texture. I found out that swappping lowfat buttermilk you get the same effects.. Plus its quick and easy.. This recipes was from Shape magazine..
Provided by NIKKI SMITH
Categories Other Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Put potatos and herbs in a large saucepan; add stock and bring to boil. Simmer, uncovered, for about 15 minutes.
- 2. In a medium skillet, heat oil over med high heat. Add garlic and leeks and saute for about 5 minutes, stirring frequently. Add mixture to broth; puree in batches in a food processor ( or use a immersion blender) then stir in buttermilk.
- 3. Return to sauceapn and simmer for 5 minutes seasoning with salt and pepper and serve..
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
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- Melt butter large stock pot or Dutch oven over medium heat. Add onion and sauté for 5-6 minutes, or until onion starts to become translucent. Add garlic and cook for 30-60 seconds.
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- Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
- Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
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