Prep 10 mins
Cook 20 mins
A lighter version of the traditional cream of potato soup.
- 5 cups low-sodium low-fat vegetable broth, divided
- 4 potatoes, peeled and diced
- 20 ounces frozen cauliflower
- 1⁄2 cup onion, chopped
- 1 1⁄2 cups nonfat milk, divided
- 1⁄3 cup brown rice flour
- 1⁄2 cup sharp cheddar cheese, shredded
- 4 slices cooked drained & crumbled turkey bacon (low-sodium)
- ground black pepper
- Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
- Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
- Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
- Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
- Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
- Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.
This is a very nice soup! It has all the heartiness and comfort of its full-fat cousins without the guilt. I made a few adjustments (substituted all-purpose flour, and added the turkey bacon and cheese directly to the pot) and the results were superb. We'll be having this with a fresh loaf of crusty home-baked bread. Made for PAC Spring 2014.