Lightened-Up Potato Soup

NIKKI SMITH

By
@adorefood

I love this soup because it light but have the full favor of cream based soup. Most soups rely on heavy cream for the velvety texture. I found out that swappping lowfat buttermilk you get the same effects.. Plus its quick and easy.. This recipes was from Shape magazine..


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Comments:

Serves:

4

Prep:

15 Min

Cook:

35 Min

Ingredients

2 lb
new white potatoes, peeled and roughly chopped
1
sprig fresh thyme
1
sprig fresh rosemary
5 c
low-sodium vegeatable or chicken stock
1 Tbsp
canola oil
2 clove
garlic,c hopped
2
leeks ( white part only) thinly slice
2 c
lowfat buttermilk
1/8 tsp
salt
1/8 tsp
freshly ground black pepper

Directions Step-By-Step

1
Put potatos and herbs in a large saucepan; add stock and bring to boil. Simmer, uncovered, for about 15 minutes.
2
In a medium skillet, heat oil over med high heat. Add garlic and leeks and saute for about 5 minutes, stirring frequently. Add mixture to broth; puree in batches in a food processor ( or use a immersion blender) then stir in buttermilk.
3
Return to sauceapn and simmer for 5 minutes seasoning with salt and pepper and serve..

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy