Cold Weather Outside – Soups’ For Dinner
I don’t know about the rest of you, but when the weather starts to cool down, I find myself ready for soup at least once a week. I am not picky when it comes to what kind of soup I am going to have. Basics like chicken noodle and clam chowder work all year long. I find fall and winter leads me towards classics like butternut squash and minestrone but when I have had a long day I find myself wanting a soup with substance but which is still healthy; for me fresh potato soup fits the bill. Potatoes are naturally fat-free, have twice the potassium of a banana, and provide nearly half your daily value of vitamin C – all for just 110 calories in a medium-sized (5.3 ounce) skin-on potato. That potassium fills me up and the vitamin C fights off the office flu that is inevitable during the winter months. Great win-win all winter long.
I recently found this recipe from our friends at www.potatogoodness.com and the US Potato Board. Made it at home using Hollywood Fries as the white potatoes and they worked great. They absorbed all the flavor while still providing great texture. I highly recommend giving this a shot in your home or restaurant. The recipe feeds 10! Hope you enjoy it as much as I did.
Yield: 10 Servings
Prep Time: 10 Minutes
Ready Time: 35 Minutes
Cook Time: 25 Minutes
6 medium Hollywood Fries, diced
8 ounces (or 2 ½ cups) frozen cauliflower
1 head broccoli, chopped into bite-sized pieces
1 leek, washed and chopped thinly
2 teaspoons olive oil, divided
1/2 teaspoon crushed red pepper
1 1/2 teaspoon chopped garlic, divided
2 cups low-sodium vegetable broth*
2 cups 2% milk
3/4 teaspoon kosher salt
5 ounces reduced-fat sharp cheddar cheese*, for topping
5 slices center-cut bacon, microwaved and crumbled for topping
Chives, chopped for topping
Preheat oven to 425 degrees F.
Fill large pot with potatoes and salted water. Bring to a boil over high heat and cook until potatoes are fork tender, about 15 minutes. When potatoes have finished cooking, drain water and set potatoes aside in bowl or colander.
While potatoes are cooking, line rimmed baking sheet with parchment paper. To prepare broccoli, remove bottom part of stem, and slice into bite-sized florets leaving an inch of the stem intact. Place broccoli on prepared baking sheet, lightly drizzle with 1 teaspoon olive oil and sprinkle with pinch of salt and ½ teaspoon garlic. Roast in oven for 20 minutes until crispy.
Heat 1 teaspoon olive oil over medium heat. Sauté leeks, crushed red pepper, and garlic until leeks soften, about 1-2 minutes. Add cauliflower and vegetable stock, increase heat to medium-high and cook until cauliflower is soft. Remove pot from heat, and add potatoes, milk, and ½ teaspoon salt.
Using an immersion blender, (or transfer soup to regular blender), puree soup until smooth and creamy.
To serve, ladle one cup of soup into a bowl and top with cheese, bacon, chives, and roasted broccoli. Enjoy! Makes 10 servings.
Note: Boil or microwave broccoli for the topping if you don’t want to fire up your oven for roasted broccoli.
Calories: 159 Fat: 4g Cholesterol: 10mg Sodium: 530mg Vitamin C: 39%Carbohydrates: 22g Fiber: 2g Protein: 9g Potassium: 513mg