Prepared mashed potatoes tend to come packed with a lot of sodium--too much for a side dish. Here we stretch them out into an entrée-sized soup that's creamy, cheesy, and brightened with fresh herbs.
Cooking Light SEPTEMBER 2013
1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until shallots begin to brown, stirring frequently. Add garlic; cook 1 minute or until fragrant. Stir in stock; cook 30 seconds. Transfer stock mixture to a blender; process until smooth.
2. Return stock mixture to pan; add potatoes, stirring with a whisk until combined. Stir in 1/4 cup basil, thyme, and 1 tablespoon chives; bring to a boil. Cook 1 minute. Remove from heat; discard thyme. Stir in half-and-half, cheese, and pepper. Sprinkle with remaining 1/4 cup basil and remaining 1 tablespoon chives.
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.
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