Lightened-Up Potato Soup



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..


★★★★★ 1 vote

15 Min
35 Min


  • 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
  • 1/8 tsp
    freshly ground black pepper

How to Make Lightened-Up Potato Soup


  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..

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