Thus became the inspiration for my next recipe: Creamy Potato Soup. Hooray, I was so happy to have the thought. Now, can I just implement this recipe into my lifestyle of quick, healthy, and delicious? This one was a bit tough. There are not a lot of healthy things in your typical bowl of potato soup after all. Most of the recipes have lots of potato, cheese, bacon, and cream. Yikes!!
As I embarked on writing this recipe, I wanted to make sure that it delivered or I wasn't even going to go to the trouble. I thought about the ways to make the texture velvety and creamy and how to get that potato flavor to really shine through. The finished product is really delicious and I am proud to say it only has 118 calories per cup and less than 1 gram of fat!! Definitely worth making this one and even making a batch to freeze for later!
Creamy, Healthy Potato Soup
2 small yukon gold potatoes cut to small dice (about 2/3 cup diced)
1 celery stalk diced
1 carrot diced
2 tablespoons grated onion
1 tablespoon light butter
1 cup baby spinach leaves chopped finely
1 soft cheese wedge around 35 calories per wedge
2 tablespoons reduced fat parmesan cheese
1 slice reduced sodium turkey bacon
1 tablespoon dried italian herbs
1 teaspoon salt or salt substitute
1 teaspoon pepper
1 teaspoon dried sage
1 teaspoon garlic powder
2 tablespoons flour
3 cups low sodium chicken broth
2 cups water
2 tablespoons nonfat plain greek yogurt
Nonstick cooking spray
Spray a 2 qt saucepan with a short spray of nonstick cooking spray. Dice slice of turkey bacon into small dice and cook in the saucepan on medium high heat until crispy. Remove and set aside on a paper towel. In the same pan, place butter and let melt. Cook diced potatoes, carrots, celery, and grated onion with the salt and pepper about 10 minutes on medium heat until almost tender. Sprinkle in flour and stir to coat veggies. Slowly add broth and water. Add in herbs. Cook about 15 minutes on low until reduced and slightly thickened, and veggies are completely tender. Add cheeses, spinach, reserved turkey bacon, and yogurt and stir to combine. Remove from heat for about 10 minutes to cool slightly. Puree in a blender until mostly smooth. Place back in same saucepan to warm through on low heat for about 10 minutes. Serve in bowls and top with garlic herb croutons below if desired. 4.5 servings
Garlic Herb Croutons
1 slice light bread (about 35 calories per slice)
pinch of garlic salt
pinch of italian seasoning blend
nonstick cooking spray
Spray both sides of bread lightly with cooking spray and top with sprinkle of garlic salt and italian seasoning. Cut into cubes. Cook in a small skillet on medium high heat until browned on both sides, turning occasionally. Makes about 4 servings for soup/salad topping.
