I checked around the Internet in search of a better-for-you potato soup. I sort of combined one I found on Weight Watchers & one from Cooking Light. The Weight Watchers recipe had you use chicken broth as opposed to milk. I didn't think that sounded quite right. But it also had you roast garlic & mash the pulp with the potatoes. So I went with that idea. Cooking light had me using 2% milk & low fat/no fat sour cream. Anyway, this tasted just like the real thing.
Here is my recipe, formed by combining WW & CL:
About 8 potatoes, peeled & diced
1 head of garlic
2/3 cup flour
about 6 cups 2% milk
1 cup reduced fat shredded cheddar cheese
green onions
1 cup reduced fat sour cream
S&P
6 slices of bacon
Preheat the oven to 400 degrees. Wrap the garlic in foil & place in oven for about 45 minutes or until the pulp is mushy.
Boil potatoes in water until soft. (You can also bake the potatoes in the oven with the garlic if desired)
Meanwhile, cook the bacon in a separate skillet until crunchy & crumbly.
Drain potatoes & mash them with some of the roasted garlic pulp. (We like our soup with chunks, so I only mashed half of them) .
In a dutch oven, add flour, gradually add milk, stirring with a whisk until well blended. Cook over medium heat until it thickens. DO NOT BOIL!
In a dutch oven, add flour, gradually add milk, stirring with a whisk until well blended. Cook over medium heat until it thickens. DO NOT BOIL!
Add potatoes, 3/4 cup of cheese, S&P, sour cream, half of the bacon & half of the onions. Cook until cheese melts, over low heat.
Sprinkle with cheese, onions & bacon before serving.
This made SOOOO much soup. I think we ended up having close to 8-9 1 cup servings.
3 comments:
That looks soooo good! Looks just like the cream filled stuff at Delaware Market!
That looks wonderful! I attempted the cooking light recipe a while back, however, it turned out like water. I'd say you did much better!
Good Gawd woman, this looks fantastic!
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