Ingredients:
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped (I omitted.)
1 clove garlic, cut in half
2 (14 oz) cans reduced-fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree (Not pictured)
1 1/2 cup butternut squash or carrot puree (I used butternut squash.) (Not pictured)
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese (optional)
Directions:
Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)
Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. (I left some of the potatoes unblended in my soup.) Ladle into bowl and sprinkle with cheese, if you like.
Verdict:
Laura - Thumbs Up - This tastes like a big bowl of mashed potatoes. It is very, very creamy. I loved it!!! Next time I make it I'll add some turkey bacon bits to the top.
Randy - Thumbs Down - Randy does like soup.
Nathan - Thumbs Down - Nathan was not interested in eating it. He was eating his new favorite thing, carrots and ranch. But, as you know with a two year old, his favorite thing will change by tomorrow. So, when I tried to spoon in some soup, he wasn't having any of it.
Leftovers: The leftovers were great. I had some for lunch and can't wait to eat some more tomorrow.
