Welcome to Fool Your Family Friday!
This one tastes just like mashed potatoes and if you use vegetable broth
instead of chicken broth, it's vegetarian.
CREAMY POTATO SOUP
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped
1 clove of garlic, cut in half
2 (14 oz) cans reduced, fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree
1 1/2 cups butternut squash or carrot puree
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese (optional)
croutons (optional)
1. Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion and then the garlic. Cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
2. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
3. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk and salt. Puree until smooth. Ladle into bowls and sprinkle with cheese and croutons if you like.
Tomorrow I'll be on a road trip with three of my girlfriends! We're heading down to San Jose to check out the Rubber Stamp Expo. Maybe I'll see some of you there!
Hugs,
This one tastes just like mashed potatoes and if you use vegetable broth
instead of chicken broth, it's vegetarian.
CREAMY POTATO SOUPNonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped
1 clove of garlic, cut in half
2 (14 oz) cans reduced, fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree
1 1/2 cups butternut squash or carrot puree
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese (optional)
croutons (optional)
1. Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion and then the garlic. Cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
2. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
3. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk and salt. Puree until smooth. Ladle into bowls and sprinkle with cheese and croutons if you like.
Tomorrow I'll be on a road trip with three of my girlfriends! We're heading down to San Jose to check out the Rubber Stamp Expo. Maybe I'll see some of you there!
Hugs,
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