lightened-up potato soup

Name: Lightened-Up Potato Soup
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 2 pound(s) new white potatoes, peeled and roughly chopped; 1 - sprig fresh thyme; 1 - sprig fresh rosemary; 5 cup(s) low-sodium vegeatable or chicken stock; 1 tablespoon(s) canola oil; 2 clove(s) garlic,c hopped; 2 - leeks ( white part only) thinly slice; 2 cup(s) lowfat buttermilk; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) freshly ground black pepper

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69 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on May 7, 2011

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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prep time 15 Min

cook time 35 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make lightened-up potato soup

Step 1

Put potatos and herbs in a large saucepan; add stock and bring to boil. Simmer, uncovered, for about 15 minutes.

Step 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.
Step 3

Return to sauceapn and simmer for 5 minutes seasoning with salt and pepper and serve..
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