It is getting to be that time of year when we embrace the saying “eat, drink and be merry!” (and when I say ‘we’, I mean ‘me’) Food takes center stage much of the holiday season, with parties, family get-togethers, and goodies everywhere you look. Just one of the many reasons it is my favorite time of year! However, as much as I would love to live off pies, cakes and cookies, I need a healthier option to get me through the
door cold winter days (for between the times when I am eating the pies, cakes and cookies!) That is where this soup comes in. There is just something comforting about a nice, steamy bowl of soup, and potato is one of my favorites. It’s thick, hearty and filling. However, it is very high in carbohydrates, and often it is loaded down with cheese, bacon, cream…you know, the good stuff! So, instead of depriving myself of this yummy soup, I decided to try out a lighter version.
I have been experimenting with cauliflower for quite some time, and you may not realize how versatile it is! Cauliflower can be a great lower carb substitute for potatoes, without sacrificing flavor. Yes, I said cauliflower….but hear me out! I came across this recipe and knew I had to give it a try. I changed it up a little, and the results were delicious! (and I do not even like traditionally prepared cauliflower!)
- 2 russet potatoes - cooked
- 1 bag of frozen cauliflower florets (or one small head) - cooked
- 1 1/2 cups fat free chicken broth
- 3/4 cup skim milk
- 3/4 cup fat free half and half
- 1/2 cup plain fat free yogurt
- 1/4 cup green onions (or to taste)
- salt and pepper - to taste
- Toppings (shredded cheese, green onion or chives, bacon bits)
- Prepare potatoes (wash, dry, then boil, bake or microwave. I like to use microwaveable steamer bags. Potatoes cook in 4-7 minutes) Allow potatoes to cool, then peel.
- Prepare cauliflower (steam with water in a large pot until tender), drain.
- Puree cauliflower and one potato in a blender or food processor.
- Add pureed cauliflower/potato, chicken broth, milk, half and half to a pot on medium heat.
- Bring mixture to a boil
- Add remaining potato (chopped), yogurt, green onions and salt and pepper to pot.
- Cook on low for another 5-10 minutes, stirring occasionally.
- To serve - top with cheese, green onions or chives, and bacon. (I used Hormel Jalapeno Bacon Bits!)
If you prefer your soup completely smooth, you can puree both potatoes. Also, you can use an immersion blender to blend the potatoes and cauliflower if you have one. It’s one of the items on my Christmas list I was pleasantly surprised by this soup, and the fact that I did not miss the extra carbs! If you go easy on your toppings, I think it is a pretty healthy bowl of comfort food!
KimM can also be found blogging and scarfing up cookies over at Mo’Betta, where life revolves around 3 crazy kids, food allergies and a diabetic husband!