Wednesday, March 24, 2010

Guilt-free cream of potato soup

Looks like I'm the last one here. Thanks for saving me the seat next to the other Melissa. Yes, let the confusion begin! You can call me Melissa H. I, too, was invited by Niksmom and am thrilled to be part of this dinner party. I also join the ranks of having a child on the autistic spectrum (Asperger's), as well as Bipolar Disorder Type 1. When he isn't keeping me busy, I am a runner and also enjoy health & fitness, in general. You can find me at I Don't Need Excuses. (For the most part, that's true. :-D)

I'm also a pescetarian, which basically means that I eat seafood, dairy and eggs, but no meat. I am also pretty health-conscious, and try to balance out my meals with a healthy protein. This means that a lot of my dishes end up being inspired by the meat-filled comfort foods of my youth. This one is no exception!

I could probably eat soup every day. It doesn't matter that I live in the Sunshine State. To me, soup tastes just as good in 95 degree weather, as it does during the chilly months! I had a delicious recipe for a cream of potato soup that probably had close to a billion calories per serving, most of it from carbohydrate or fat. I knew that there had to be a way to add protein and eliminate fat, without sacrificing taste. That's how this yummy recipe was born! I promise that you won't miss the fat. It is so simple, but the flavors are divine.

- Ingredients -
6 red potatoes, peeled and diced
3 c fat free cottage cheese
1/2 c fat free sour cream
4 c vegetable broth (or water and bouillon cubes)
1 c white wine (optional, but really adds to the flavor)
dried dill

- Directions -
Bring the broth, dill and potatoes to a boil. Simmer until tender. Remove from heat. Using a stick blender, blend the 3 cups of cottage cheese until smooth. (note: you can use a regular blender or food processor if you don't have a stick blender) Add the cottage cheese, sour cream and white wine to the potatoes and broth. Blend with a stick blender (or add small amounts to a regular blender - be careful because it will be hot!) until smooth and creamy. If too thick, add some water to desired consistency. Makes 6 servings.

This soup gives you a complete protein and carbohydrate serving and, believe me, you won't be able to tell the difference between a cream-filled soup and this! I like to top it with some chopped scallions or chives, fake (soy) bacon bits and a tiny bit of shredded cheddar cheese. Serve this with a crisp salad (and my husband can't resist a crusty bread on the side) and you have a filling and healthy meal.

On a side note, if you don't have a stick blender? GET ONE!! I'll wait. Tap...tap... tap...
No, really. Go buy yourself a stick blender. It has to be the best tool that I have in my kitchen. I think I purchased it, along with some nifty side gadgets, for a mere thirty bucks at WalMart. It is well worth the investment. Oh, and you'll most probably see it used quite often in my recipes, too!

That's it for my stick blender and me... until next time!

7 comments:

  1. I adore my stick blender. Could not live without it. And welcome!

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  2. I have a stick blender that I've barely used. Apparently, I don't know what I'm missing!

    As for potato soup - LOVE IT. This sounds GREAT. Too bad no one else in my family would touch it. :(

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  3. Sounds good. Love my stick blender too.

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  4. So glad I twisted your arm into joining us! ;-) This soup sounds yummy; I'll have to see how I can modify it to be dairy free (no soy cheese, either!). I love a good challenge.

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  5. @Niksmom - I would try it with almond milk and a starch (corn or tapioca starch, flour) for a thickener. The protein would not be as high, but it should still work.

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  6. Think I'll try it with coconut creamer (vs coconut milk) since I can't eat nuts. Or corn. LOL. But I can use tapioca! :-)

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  7. This looks awesome. I have my stick blender at the ready and can't wait to try it.

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