Creamy Light Potato Soup

By MeredithT

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 3/5 (3 Votes)

1 2 3 4 5

0 Picture

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 sour cream
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled

Details

Servings 8
Level of difficulty Average
Preparation time 60mins
Cost Average budget

Preparation

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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. melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.