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lightened-up potato soup

(1 rating)
adorefood avatar
Recipe by
NIKKI SMITH
@adorefood
HEMET, CA

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For lightened-up potato soup

  • 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

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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