Time 25m Yield 4 Number Of Ingredients 7 Steps:
Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Time 30m Yield 8 bowls, 8 serving(s) Number Of Ingredients 9 Steps:
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. Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft. Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary. 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. Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly. Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat. Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired). In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly. Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened. Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese. Delicious!
Time 30m Yield 5 servings. Number Of Ingredients 8 Steps:
In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
More about “creamy low fat potato soup recipes”
Yield 8 Number Of Ingredients 13 Steps:
Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal® Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender. Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale. Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal® Kosher Salt and 1/4 teaspoon pepper. Remove from heat. Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste. Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon. Garnish with diced apples tossed with lemon juice, if desired.
