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Creamy Potato Soup (Low-Fat/Heart-Healthy)

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“A lighter version of the traditional cream of potato soup.”
READY IN:
30mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
  2. Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
  3. Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
  4. Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
  5. Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
  6. Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

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