Creamy Potato Soup with Roasted Garlic
- Number of Servings: 4
Ingredients
1 garlic bulb2 cups reduced sodium chicken broth2 tsp olive oil1 medium onion, chopped1.25 lbs russet potatoes, peeled and cubed1 bay leaf2 cups low fat or fat-free buttermilkone 10 oz box chopped green beans, thawed1/2 cup chopped lean hampepper to taste
1. Roast the garlic. When cool, squeeze the pulp out of its skins and reserve.
2. In a large nonstick saucepan or Dutch oven, heat the oil. Saute the onion until softened, about 5 minutes. Add the chicken broth, the potatoes, the roasted garlic pulp and the bay leaf; bring to a boil. Reduce the heat and simmer, covered, until potatoes are soft. 15-20 minutes. Discard the bay leaf, remove 1 cup of cooked potatoes with a slotted spoon and set aside.
3. Transfer the remaining soup mixture to a blender or food processor (or use an immersion blender); puree. Return to the saucepan and stir in the reserved potato chunks, the buttermilk green beans and ham; heat to serving temperature. Serve, sprinkled with the pepper.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
2. In a large nonstick saucepan or Dutch oven, heat the oil. Saute the onion until softened, about 5 minutes. Add the chicken broth, the potatoes, the roasted garlic pulp and the bay leaf; bring to a boil. Reduce the heat and simmer, covered, until potatoes are soft. 15-20 minutes. Discard the bay leaf, remove 1 cup of cooked potatoes with a slotted spoon and set aside.
3. Transfer the remaining soup mixture to a blender or food processor (or use an immersion blender); puree. Return to the saucepan and stir in the reserved potato chunks, the buttermilk green beans and ham; heat to serving temperature. Serve, sprinkled with the pepper.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 4.7 g
- Cholesterol: 15.3 mg
- Sodium: 860.9 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 3.9 g
- Protein: 11.9 g
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