Please help a potatoe freak...

[Angie S]

Help... I am having a craving for a great potate soup. Unfortunatly, I do not have a good low fat receipe. Can any please help this potatoe freak? http://www.cookinglight.com/bbs/biggrin.gif

[Ralph]

Search back to a posting by "Lollipop" from Aug 10 for a recipe for Potato-Leek soup. If you have trouble that way, here's the recipe:

CREAMY POTATO-AND-LEEK SOUP

1 tablespoon canola oil
6 cups thinly sliced leek (about 3 large)
8 ounces peeled Yukon gold or red potato, quartered and thinly sliced (about 1 1/2 cups)
1 cup chopped fresh parsley, divided
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1 bay leaf
4 cups water
1 cup reduced-fat firm tofu (about 6 ounces)
1/8 teaspoon black pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add leek, and saute 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
2. Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the pureed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1 cup).

Hope this helps!

[lindrusso]

Here's an easy one from Cooking Light (9/97) that we enjoy:

CREAMY POTATO-MUSHROOM SOUP

2 bacon slices
4 cups chopped cremini mushrooms
1/2 cup chopped shallots
3 1/2 cups cubed Yukon Gold or baking potato
1 (14 1/2-ounce) can fat-free chicken broth, divided
2 cups 1% low-fat milk
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.

2. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated. Ladle soup into bowls; top with crumbled bacon.

[Vanessa]

Baked-Potato Soup
2 teaspoons butter or stick margarine
1 cup chopped onion
1/2 cup diced celery
2 garlic cloves, minced
1 bay leaf
1 1/2 cups 1% low-fat milk
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes (4 stuffed halves), chopped
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 cup thinly sliced green onions


Melt butter in a Dutch oven over medium heat. Add onion and celery; sauté 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions. Yield: 4 servings (serving size: 1 1/4 cups).
In search you will also find a Cheesy Potato Florentine Soup
Portuguesse kale & potato chowder
potato watercress soup
you can type in "search" potato and it will give you these recipes or just type in the specific titles



[This message has been edited by Vanessa (edited 08-22-2000).]

[Ohioan]

How about one of these? They're simple but flavorful:

Kale and Potato Soup
Recipe By :Maria Robbins
Serving Size : 2

4 c kale -- chopped
2 tsp olive oil
1/2 lg onion -- coarsely chopped
4 clove garlic -- thinly sliced
1/8 tsp crushed red pepper
1 bay leaf
1/2 tsp salt
3 med potatoes -- Yukon Gold or red, chopped in small cubes
4 c water
1 dash black pepper

Heat the oil and add the onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, for about 10 minutes, until the onion just starts to take on some color. Add the salt, kale, potatoes, and water. Bring to a boil, reduce heat to a gentle simmer, and cook, covered, for about 30 minutes, until the potatoes are soft. Mash some of the potatoes, if desired, for a smoother texture. Add black pepper to taste, and serve.

Source:
"The One-Dish Vegetarian"

Per serving: 276 Calories (kcal); 6g Total Fat; (17% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 618mg Sodium


Spicy Potato Soup
Recipe By :Felicia Martinez
Serving Size : 2

2 lg potatoes -- cubed
2/3 red bell pepper -- chopped
1/3 serrano pepper -- halved
salt and pepper -- to taste
1/4 tsp paprika
1 tsp vegetable oil
2 2/3 c water

In a saucepan, fry potatoes in oil until golden brown. Stir in the peppers, water, and seasonings. Cover and simmer until potatoes are tender.

Source:
SoupRecipe.com

Per serving: 128 Calories (kcal); 3g Total Fat; (16% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 18mg Sodium

[MrsReber]

This is one of my favorites!

Potato-Tomato Bisque

1/2 Cup butter
1 medium onion thinly sliced
4 Cups Tomatoes, skinned, seeded and chopped
3 Cups potatoes, sliced (about 3 medium
potatoes)
1 Cup Tomato juice
Ground white pepper
Rosemary
2 Cups heavy cream

Melt butter and saute onions until transparent (do not brown). Add tomatoes and tomato juice and cook until tomatoes have softened. Then add the potatoes, rosemary and pepper and simmer about 20 minutes (until potatoes are soft). Place mixture, 1 cup at a time into blender and puree. Return puree to the pot and add cream. Heat through.

*I don't remember the exact quantities of rosemary and pepper. I think it's around 1/4 - 1/2 tsp of each, but I use more and adjust it to our taste. They suggest serving it with chopped parsley on top.

Now, this is obviously not a very light recipe so what I have done is cut the butter down to 1/4 cup. Also, instead of the heavy cream, I have used half and half or regular milk. I imagine you could also use a mixture of lowfat milk and flour, but I have never tried this. The soup seems to thicken mostly from the potatoes. I also have never seeded the tomatoes.