Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
Cold weather means cozy fires, time in with the family and comfort food. And comfort food generally leads to extra winter weight. But with this hearty (and vegetarian) recipe, you can have your potato soup and eat it, too.
Rustic reduced-fat potato soup recipe
Serves 4 to 6
6 medium russet potatoes, diced (large)
1/2 large onion, diced (small)
1 cup carrots, diced (small)
2/3 cup celery, diced (small)
14 cups water
3 extra large vegetable bouillon cubes
2 tablespoons butter
1 tablespoon reduced-fat sour cream
1 cup 1 percent milk
2 percent cheese and chopped green onions for garnish
In a large pot, cover potatoes, onions, carrots and celery with cold water. Cover the pot and bring it to a boil.
Smash the bouillon cubes with a fork and add them to the boiling water, stirring until dissolved.
Continue boiling until the potatoes are fork-tender (until they can be easily mashed with a fork).
Drain the potatoes, onions, carrots and celery, reserving the cooking liquid.
Add butter, sour cream and milk.
Using a stand or hand mixer, whip the potatoes on the lowest setting until well mixed. Increase mixer speed and continue mixing until potatoes are the desired consistency.
Stir in reserved cooking liquid (1/4 cup at a time) until soupy (at least 1-3/4 cups, more if desired).