With the weather turning colder and a crock
full of potatoes, it seemed to be a perfect time
for Potato Soup. I turned to Pinterest, my new
go to spot for recipes, and I started searching.
I have to admit I was shocked at how unhealthy
many of the recipes were, some called for scads
of butter or a pint or two (!) of heavy cream, my
favorite gasp moment was the recipe that called
for an entire brick of Velveeta. Yeeps!
Obviously, it was time to refine the search to
healthy potato soup recipes...
2 - 3 potatoes - dice in 1'' cubes
with peels on
1 large cauliflower - cut florets in
32 oz. vegetable stock (or chicken)
1 tabl. butter
3 -4 cloves of garlic - peeled
1/2 teas. black pepper
1 teas. salt
1 bay leaf
a pinch of red pepper
3 tabl. sour cream
sharp cheddar - grated
Combine all the ingredients except the sour
cream in a stockpot, cover, bring to a boil and
boil on high for 18 minutes.
Remove from heat. Remove the bay leaf. Add the
sour cream and puree with immersion blender to
desired consistency. [If you do not have an immersion
blender you can puree in batches in a blender, just take
care because it is hot.]
Top with toppings and serve. It is nice to
have a toppings bar so everyone can add their
own. Our vegetarian is home from school and
she certainly wouldn't go near the bacon. We,
on the other hand, love it - you can go a little
crazy with the toppings since the rest of the
soup is quite healthy.