Creamy, Light Potato Soup

Before the weather gets too hot in Texas, I thought I’d make soup one more time! I had some potatoes that needed to be used, so I thought this would be just the thing.

I’ve made lots of different potato soups over the years, but this one intrigued me with the roasted cauliflower and bacon – sounded like a tasty combination! So, I gave it a try. The result? I think I’ve found my new potato soup recipe! This will be on the list for a long time to come! Enjoy!

Creamy, Light Potato Soup
Adapted from Cooking Light, Jan 2013
Serves 8 (about 1 1/4 cups/serving)

Ingredients:
1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon chopped fresh thyme
5 garlic cloves, chopped
2 pounds cubed peeled russet potato
5 cups unsalted chicken stock
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
1 1/2 cups skim milk
3/4 cup chopped green onions, divided
1/2 cup fat-free sour cream
2 ounces grated sharp cheddar cheese (about 1/2 cup)
3 slices center-cut bacon, cooked and crumbled

Directions:
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 lined with parchment paper; toss to coat. Roast at 450° for 30 minutes or until browned.

4. Remove dutch oven from heat. Add in cauliflower mixture and milk. Blend with an immersion blender until smooth. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and sour cream; stir until sour cream melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Nutritional info:
Calories: 235.8
Total Fat: 6.5 g
Cholesterol: 11.4 mg
Sodium: 403.4 mg
Total Carbs: 27.5 g
Dietary Fiber: 4.1 g
Protein: 12.5 g

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