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Creamy, Light Potato Soup

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 35 mins
Total time 1 hr, 10 mins
Yield Serves 8 (serving size: about 1 1/4 cups soup, 1 1/2 teaspoons green onions, 1 tablespoon cheese, and 1 1/2 teaspoons bacon)
Because cauliflower has two-thirds fewer calories per ounce than the starchy potato, swapping some in is both wise and tasty.

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves, chopped
  • 1 pound cubed peeled baking potato (about 2)
  • 1 pound cubed Yukon gold potato (about 4)
  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 teaspoon kosher salt, divided
  • 1 bay leaf
  • 1 pound cauliflower, cut into florets (about 1/2 head)
  • 3/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 1/2 cups 2% reduced-fat milk
  • 3/4 cup chopped green onions, divided
  • 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream
  • 2 ounces grated sharp cheddar cheese (about 1/2 cup)
  • 4 slices center-cut bacon, cooked and crumbled

Nutrition Information

  • calories 223
  • fat 6.7 g
  • satfat 2.7 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 12.7 g
  • carbohydrate 29.7 g
  • fiber 3.5 g
  • cholesterol 15 mg
  • iron 1.8 mg
  • sodium 478 mg
  • calcium 185 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. 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. Remove from heat; discard bay leaf.

  3. 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.

  4. Place cauliflower mixture and 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 mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.