The Pioneer Woman Tasty Kitchen
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Low-fat Creamy Potato Soup

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Prep:

Cook:

Level: Easy

System:

14

Description

Incredibly low fat yet velvety smooth, this simple and savory potato soup is a cinch to make and can be ready and on your table in under 30 minutes. (That includes prep work!)

Ingredients

  • 8 cups Reduced Fat Reduced Sodium Chicken Broth
  • 8 whole Medium Potatoes (9 If A Few Are On The Small Side), Peeled, Cut Into Chunks
  • 2 pounds Frozen Chopped Cauliflower
  • 1 whole Medium Onion, Cut Into Quarters
  • ½ cups 2% Milk
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Coarsely Ground Garlic Salt
  • ¼ teaspoons Fresh Ground Black Pepper

Preparation

In a large soup pot, add chicken broth, potatoes, cauliflower and onion. Bring to a boil. Once soft, use an immersion blender (see note below) and completely purée vegetables until smooth.

Stir in milk, garlic, salt and pepper. I served this topped with shredded cheddar, bacon pieces, and chives. Enjoy.

Note: A regular blender works just as well here, but be careful because any splatters will be hot and could burn you. If you’re using a regular blender or food processor, transfer boiled vegetables in small batches with small amounts of broth.

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