Wednesday, December 3, 2008

Guest Post! Creamy Potato Soup

This recipe (and pictures) comes from my friend Lindsey. A couple of comments about Lindsey - a) she knows good potato soup - her mom has a recipe that is to die for and is loved by many ex-DJs from KWLC and b) she knows good cooking in general and if you ever need a Tastefully Simple consultant, let me know and I'll hook you up with her.

This recipe comes from Jessica Seinfeld's cookbook "Deceptively Delicious" where Ms. Seinfeld very sneakily hides all sorts of healthy schtuff in what would typically be viewed as comfort food. Lindsey made the potato soup and even added in some broccoli for an extra healthy factor.

Creamy Potato Soup
from Deceptively Delicious by Jessica Seinfeld (with a few LT twists) 

• Nonstick cooking spray
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 clove garlic, cut in half
• 2 (14-ounce) cans reduced-fat low-sodium chicken broth
• 2 pounds potatoes, any kind, peeled and chopped
• ½ cup cauliflower puree
• 1 ½ cups butternut squash or carrot puree
• 1 cup lowfat (1%)buttermilk **
• ½ teaspoon salt
• 1/4 cup shredded reduced-fat Cheddar cheese (optional)
• store-bought croutons (optional)

Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese, if you like. (Here’s where LT added some steamed broccoli to her dish. One word: Yum.)

**Don’t have buttermilk? Don’t fret. An easy substitution for buttermilk is to take 1 c. of milk and add 1 tablespoon of white vinegar or lemon juice. Wait for about five minutes and presto – you have buttermilk. Or an uncanny substitute.


Lindsey aka Mama said...

Ahhh--you are awesome! I can't commit to Blogging, but I will happily guest blog on occasion! This soup really did turn out nice...last night for dinner, we added some Emmentaller Cheese to it...oh, now that was dangerously delicious....although i was feel pretty good it was primarily made withe cauliflower and butternut squash....which yes, I took the time one morning and pureed a bunch of things, so they are in teh freezer. Mostly I use the butternut squash in pancakes on saturdays....feels better to serve that to the kids....and the cauliflower to the kids scrambled eggs...they don't even know! :)

Deb said...

I too have jumped on the puree train...I have a bunch in the freezer I did awhile ago - but keep forgetting to thaw them out to use them!

Carli said...

Great recipe...i have the Deceptively delicious cookbook, but it's currently on loan and I needed a refresher, been a while since I made it. I just used Butternut squash and the croutons are a must for my family! Also try her spinach scrambled eggs, they are fantastic! (and I don't usually like all the weird healthy stuff!)