Saturday, February 12, 2011

Deceptively Delicious Creamy Potato Soup


2 tsp. olive oil
1 small onion, chopped
1 clove garlic, cut in half
2 (14 ounce) cans low sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree
1 1/2 cup butternut squash puree
1 cup buttermilk
1/2 tsp salt

shredded cheddar cheese and croutons

1. Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)

2. Add the broth and potatoes and bring to boil. Reduce heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.

3. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, milk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese if you like.

Serves: 8

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