I grew up on potato soup that consisted of four ingredients. Potatoes, Heavy Cream, Butter and Black Pepper. As if that wasn’t indulgent enough, we’d fill it with homemade crumbled corn bread. If I grew up with that kind of soup and love this one, you’ve got to be willing to give it a shot!
You’ll need:
! bag or about two cups of steamed cauliflower, you can also boil it, you’re choice. Just be sure it’s nice and tender to puree.
2/3 cup of diced cooked potato
1 tablespoon of garlic
1/2 tablespoon of onion powder
1/2 tablespoon of black pepper
2 cups of unsalted chicken stock
For toppings: fat free sour cream, fat free cheese, turkey bacon, green onion if you have it!
In a large food processor or blender, puree your cauliflower and chicken stock until smooth.
In a large pan,sauté your garlic, onion powder, black pepper, and diced potatoes. Do not over cook the potatoes so that they begin to brown. Just get the garlic cooking and keep the potatoes tender. When this is done and your kitchen smells amazing, move all ingredients to food processor.
Puree again until smooth and transfer back into large pan.
Bring to a gentle boil and then turn down heat and allow to simmer for an additional 20 minutes or so. This allows the flavors to really come together.
Stir in additional seasoning or toppings as you like before serving. You won’t even have to confess how few potatoes are actually in the soup! Enjoy!
Confessions of the Kitchen 