Tuesday, March 6, 2012

Creamy Potato Soup

Not only is this Creamy Potato Soup recipe naturally gluten free, it is hearty and flavorful. The use of roasted vegetable purees adds additional flavor and nutrition.

Creamy Potato Soup
Modified from Jessica Seinfeld

·1 head cauliflower, chopped
·½ of an acorn or butternut squash, chopped or 5-6 carrots, chopped
·Extra virgin olive oil (EVOO)
·Salt and pepper
·1 small to medium onion, chopped
·1 tsp minced garlic
·1½ cup homemade chicken or vegetable stock
·2 cups water
·1½ pounds of potatoes, peeled and chopped
·1 cup skim milk
·½ tsp salt
·½ cup shredded cheddar cheese

Season cauliflower and squash (or carrots) with EVOO, salt, and pepper. Spread veggies in a single layer on a baking sheet. Roast in a 425˚ oven until tender.

Meanwhile, heat a few teaspoons of EVOO in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is soft.

Add the broth and potatoes and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the potatoes are tender (about 20 minutes).

Carefully spoon broth and potato mixture into a food processor or blender and add the roasted vegetables. Puree until smooth. Return puree to the large saucepan and add milk and salt. Heat over low heat, stirring frequently, until soup is well blended. Serve in bowls with shredded cheese sprinkled on top.

Yield: 8 servings