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Skinny Loaded Potato Soup
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Description
If you lighten up traditional potato soup, you can add extra toppings, right? And the fact that this recipe is fast and easy to make means you can sit down to a piping hot bowl of homemade soup in less than an hour.
Ingredients
- 1-¼ pound Chopped Cauliflower
- 2 cups Chicken Stock
- 1-¼ pound Leftover Peeled And Cooked Idaho Potatoes, Cubed
- ½ teaspoons Ground Black Pepper
- 1 cup Milk
- 1 cup Plain Greek Yogurt (or Sour Cream Or Creme Fraiche)
- Kosher Salt To Taste
- Chopped Chives, Shredded Cheddar, Cooked Bacon, Etc., For Garnish
Preparation
In a 5- or 6-quart casserole over medium heat, cook cauliflower in chicken stock, covered, until cauliflower is tender. Add cooked potatoes, black pepper, milk, and Greek yogurt. Turn off heat and use an immersion blender to blend until smooth. Turn heat back on and heat soup for a few minutes until hot.
Taste soup and add salt if necessary, being mindful of the salt content of the toppings you plan to garnish with. Garnish and serve.
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