Sunday, February 15, 2009

Light Loaded Potato Soup

Several years ago, my friend Tracy gave me this recipe and it quickly became our "go-to" potato soup recipe. I've lightened it a bit, but it still has the rich and creamy texture a good soup should have. We like to stir most of the cheese into the pot and save a little as garnish. I toasted some leftover ciabatta to use as a crunchy dipper.

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6 potatoes with skins, baked
4 Tbsp EVOO
4 Tbsp light butter
½ cup flour
2 tsp salt
6 cups 1% milk
1 can low-sodium chicken broth
8 oz reduced fat sour cream
8 oz reduced fat cheddar cheese, shredded
Optional garnishes: crumbled bacon, shredded cheese, chives

Whisk oil and butter in a large soup pot over medium heat, whisk in flour and salt. Slowly whisk in milk and chicken broth; a small amount at first to incorporate. Use medium heat until milk thickens, stirring occasionally. Add sour cream.

Break potatoes into small pieces; add to pot along with 1/2-3/4 of the shredded cheese. Heat through. Serve with garnish of choice.

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We also snacked on Sabra's Hummus with Roasted Pine Nuts - it's so good! The best store bought hummus I've ever had, it's extra creamy and rich (it looks beautiful in the container too)!

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Sophie said...

Delicious :). I like the title, goes to show yummy creamy soups can be light but still full of tasty ingredients.

Anonymous said...

I tried the soup tonight, and it was delicious and creamy! Thanks for the recipe.