Elle's Kitchen: Healthy Potato Soup

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...

Ingredients:

2 - 3 potatoes - dice in 1'' cubes

with peels on

1 large cauliflower - cut florets in 

large pieces

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

Toppings:

sharp cheddar - grated

scallions

bacon

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.