It' s the middle of January, the temperatures have dropped to below freezing and you are in the mood for creamy potato soup, there is only one problem...THE CALORIES!
My good friend, Karen Crosby, loves potato soup, but doesn't love the high calories and fat that tag along with traditional potato soup. So, when I asked my friends and family to tell me their favorite "high calorie" dish that they wanted lightened up, Karen asked for a lightened up potato soup recipe.
I was excited to get to work on this recipe; not only do I also LOVE potato soup, but my husband LOVES all things potato! We have been watching our carb intake so I don't usually cook with potatoes. This will be quite a treat for him...even though there are only 2 potatoes in the whole pot of soup!
I used a combination of potatoes and cauliflower in this recipe and my official taste tester (and husband) absolutely loved it...keep in mind, he is not a fan of cauliflower. So, don't be dissuaded if you don't like cauliflower...the flavor of this soup is all in the potatoes and Canadian Bacon.
Cooking the onions and some of the Canadian bacon, then blending them with the potato & cauliflower really adds a richness and depth to this soup. You could use ham or even bacon instead of the Canadian bacon. I used red onion and cheddar mango pepper cheese to top my bowl of soup because...well, that's what I had on hand! This soup would also be great topped with crunchy bacon, cheese and scallions! In fact, this soup would be great WITHOUT any topping! It's that good!
I'm so glad I have some left, Lightened Up Potato Soup is what's for lunch today!
What you'll need for Lightened Up Potato Soup:
- Canadian Bacon
- White Cheddar Cheese
- Chicken Stock
- Butter (not shown...it seems I always forget one ingredient in the picture!)
- Half and Half
- Salt & Pepper
- Red onion & Cheddar Cheese for topping
Dice one Vidalia onion, remove skin from the Canadian bacon and dice. Heat 1 Tablespoon of olive oil on medium heat in a large stock pot and add in 2 pieces of Canadian bacon (diced). Cook until onions are soft, about 5 minutes.
Peel and Dice potatoes. Cut stem from Cauliflower and chop into small pieces. Place potatoes and cauliflower into stock pot and add 4 cups of Chicken Stock and 2 Cups of water. Bring to a boil and allow to cook until cauliflower and potatoes are very soft, about 20 minutes.
When potatoes and cauliflower are very soft, blend with an immersion blender until you obtain the consistency you like. If you do not have an immersion blender a food processor or blender will work, just allow soup to cool a bit before blending. Once Blended, add in half & half, butter, cheese, salt and pepper and remaining chopped Canadian bacon. Simmer on low for about 10-15 minutes to allow flavors to come together.
Top with diced red onions and cheese...or any desired toppings! Serve and Enjoy!
Lightened Up Potato Soup
- 1 Vidalia Onion diced
- 9 Pieces of Canadian Bacon Chopped & divided
- 1 Tablespoon of Olive Oil
- 2 Medium Yukon Gold Potatoes
- 3-3/12 Pounds of Cauliflower
- 4 Cups of Chicken Stock
- 2 Cups of Water
- ½ Cup Half & Half
- ¼ Teaspoon Pepper
- ½ Teaspoon Salt
- 1 Tablespoon Salted Butter
- ½ Cup White Cheddar grated
- Dice Onion. Remove skin from Canadian bacon and dice
- Heat olive oil on medium heat in a large stock pot, add onion and3 slices of diced Canadian bacon. Allow to cook until soft, about 5 minutes.
- Peel and dice potatoes. Remove stem from Cauliflower and chop up into small pieces
- Add potatoes and cauliflower to pot. Add chicken stock and water. Bring to a boil
- Cook until potatoes and cauliflower are soft, about 15-20 minutes
- Using an Immersion Blender, blend until desired consistency is reached*.
- Add in half & half, cheese, butter, remaining diced Canadian bacon and salt & pepper
- Simmer for about 10 minutes to blend flavors
- Top with your favorite potato soup toppings
- Serve & Enjoy!