I really, really like soup. Boyfriend thinks I'm super weird for this, but for me, nothing hits the spot like a perfect bowl of soup. And creamy soups, like chowders- they really get me. If for whatever reason (ahem, like laziness) I don't bring my lunch to work, I often stop by Safeway and grab a bowl of their baked potato soup. I'm usually not a fan of grocery store deli stuff, but that soup is awesome.
Even so, I'm aware that it comes with a hefty punch of calories, so I took on the challenge of making my own, lighter version!
After scouring the interwebs for techniques for lightening creamy soups, I decided on the cauliflower method. There is no heavy cream, no flour, no cornstarch, yet it's still thick and creamy. I now consider cauliflower to be a miracle food.
To create the cauliflower base, I simply boiled a head in about 2 cups chicken stock then pureed it together! I know what you're thinking- doesn't this affect the taste? Not at all. If I hadn't known about the cauliflower I never would have guessed, it's simply just a great thickener!
It keeps great, too. I ate it for lunch for a week! I'm really excited to try the cauliflower method out on other soups!
Healthified Baked Potato Soup
Serves 4
Ingredients
7-10 strips bacon
1 tsp minced garlic
1/4 cup diced onion
1/4 cup diced celery
2 cups chicken stock
3 russet potatoes, peeled and rinsed
1 head cauliflower, rinsed
1 1/2 cups 1% milk
1 cup shredded low fat cheddar cheese
1/2 cup low fat sour cream
3 tbsp chopped chives, separated
1/4 tsp black pepper
1/4 tsp paprika
Directions
1. Evenly dice the peeled russet potatoes into 1/2 inch x 1/2 inch cubes. Bring the 2 cups of chicken stock to a boil. Add the potatoes and boil for about 7-10 minutes, or until fork tender. Using a slotted spoon, remove the potatoes and set side.
2. While the potatoes are boiling, begin cooking the bacon in a skillet until crispy and golden. Remove to a paper towel lined plate. Drain some of the fat off the skillet, but not all of it! Tear the bacon into chunks and set aside.
3. In the skillet with the bacon grease, add the garlic, onion, and celery. Cook over medium heat until the veggies have softened and garlic is fragrant. Set aside.
4. Chop the florets of the cauliflower off the stalk and remove the leaves. Bring the chicken stock back to a boil and add the cauliflower. Boil for 7-10 minutes, or until fork tender. Remove pot of chicken stock and cauliflower from heat and use an immersion (stick) blender to puree the stock and cauliflower or pour into a blender. Puree until smooth.
5. Return the cauliflower/chicken stock mixture to medium-low heat. Add all other ingredients, including ingredients that have been set aside, reserving about 1/4 of the bacon and 1 tablespoon of the chives. Heat for about 15 minutes, stirring occasionally, until cheese has melted and it's heated through.
6. Garnish with remaining bacon and chives. Enjoy!
Serves 4
Ingredients
7-10 strips bacon
1 tsp minced garlic
1/4 cup diced onion
1/4 cup diced celery
2 cups chicken stock
3 russet potatoes, peeled and rinsed
1 head cauliflower, rinsed
1 1/2 cups 1% milk
1 cup shredded low fat cheddar cheese
1/2 cup low fat sour cream
3 tbsp chopped chives, separated
1/4 tsp black pepper
1/4 tsp paprika
Directions
1. Evenly dice the peeled russet potatoes into 1/2 inch x 1/2 inch cubes. Bring the 2 cups of chicken stock to a boil. Add the potatoes and boil for about 7-10 minutes, or until fork tender. Using a slotted spoon, remove the potatoes and set side.
2. While the potatoes are boiling, begin cooking the bacon in a skillet until crispy and golden. Remove to a paper towel lined plate. Drain some of the fat off the skillet, but not all of it! Tear the bacon into chunks and set aside.
3. In the skillet with the bacon grease, add the garlic, onion, and celery. Cook over medium heat until the veggies have softened and garlic is fragrant. Set aside.
4. Chop the florets of the cauliflower off the stalk and remove the leaves. Bring the chicken stock back to a boil and add the cauliflower. Boil for 7-10 minutes, or until fork tender. Remove pot of chicken stock and cauliflower from heat and use an immersion (stick) blender to puree the stock and cauliflower or pour into a blender. Puree until smooth.
5. Return the cauliflower/chicken stock mixture to medium-low heat. Add all other ingredients, including ingredients that have been set aside, reserving about 1/4 of the bacon and 1 tablespoon of the chives. Heat for about 15 minutes, stirring occasionally, until cheese has melted and it's heated through.
6. Garnish with remaining bacon and chives. Enjoy!
Lovely soup! I never thought of mixing potato and cauliflower... Great idea!
ReplyDeleteThat cauliflower base sounds like a God send! your photos look awesome
ReplyDelete