Skinny Potato Soup
After the celebrations of Thanksgiving and Christmas, the two holidays during which we consume the most indulgent foods, I like to incorporate at least a few healthier meals. Not only does a light meal just seem right lately, but it's the time of year when a big bowl of piping-hot soup just satisfies the soul and belly like nothing else can.
This soup is super easy and extremely cheap. If you would like to make it even healthier, you can substitute four of the potatoes for one head of chopped and steamed cauliflower. Also, you may adjust the heat by not using one of the jalapeños and adjust the richness by adding less/more sour cream and cheese. Some ideas for garnishing include: bacon (a few sprinkles adds a lot of flavor and only a few calories), chives, extra jalapeños, salsa, or avocado.
Skinny Potato Soup
6 russet potatoes, washed and dried
1 leek, sliced
1-2 jalapeños, diced
1 1/2 cups fat-free chicken broth
1 1/2 cups 1% reduced-fat milk
1/2 cup light sour cream
salt and freshly cracked black pepper
1/2 cup reduced-fat shredded sharp cheddar cheese
Peel potatoes then chop into even cubes. In a large pot, heat water over high heat, add potatoes, and let simmer until potatoes are tender (about 20-25 minutes).
Meanwhile, heat 1 tablespoon of olive oil over medium heat in a skillet. Stir in the sliced leek and diced jalapeño (using 1 jalapeño for a lighter heat and 2 for spicy). Sauté for about 5 minutes then set aside.
When potatoes are done cooking, drain and return to pot. Turn heat up to medium, add chicken broth, milk, 3/4 of the leek and jalapeño mixture, and bring to a boil.
Use an immersion blender to puree until smooth (or transfer to a blender or food processor).
Stir in sour cream, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Garnish with cheddar cheese and the rest of the jalapeño-and-leek mixture.