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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 7.1 g
  • Cholesterol: 14.1 mg
  • Sodium: 749.8 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.8 g

View full nutritional breakdown of Potato Soup, light & Creamy - CL calories by ingredient
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Potato Soup, light & Creamy - CL

Submitted by: DAVIS414


Number of Servings: 8

Ingredients

    1.5 Tbl extra virgin olive oil, divided
    1 cup chopped onion
    1 tsp chopped fresh thyme
    5 garlic cloves, chopped
    1 lb cubed peeled baking potatoes(about 2)
    1 lb cubed )
    5 cup chicken broth
    1 tsp salt divided
    1 bay leaf
    1 lb cauliflower, cut unto florets (abouy 1/2 head)
    3/4 tsp pepper, divided
    1.5 cup skim milk
    1.2 cup low fat sour cream
    2 oz shredded cheddar cheese
    4 slices bacon, cooked & crumbled

Directions

Pre heat over to 450
IN large dutch oven, med- high heat add 1.5 tsp oil.
Add onion, thyme, garlic and saute 5 min.
Add: chicken broth, potatoes,1/2 tsp salt & bay leaf.
Bring to a boil then simmer for 35 min.
remove from heat & discard bay leaf
While potatoes simmer combine on a sprayed cookie sheet: cauliflower, 1 Tbl oil, 1/4 tsp salt, 1/4 tsp white pepper---toss to coat then spead even on sheet.
Roast at 450 for 30 min till tender--turn once half way through.
Place cauliflower in blender and add milk. Blend until smooth, thick and creamy. (loosen the center of the blenter top to let steam escape.
As the Potatoes have finished and are very tender, use a potato masher to "rice" the potatoes but leaving some whole.
Add the cauliflower mixture to the potato mixture. Stir in 1/2 cup sourcream. Salt and pepper to taste. Cook on low for 5 more minutes to meld flavors.

Serving Size: 8 ( 1.25c + 1 T cheese+ 1.5 tsp crumbled bacon)

Number of Servings: 8

Recipe submitted by SparkPeople user DAVIS414.






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