Sunday, October 24, 2010

Try A New Recipe Each Month: Herbed Potato Soup


Last night I had a few taters that needed to get used right away. And since we have officially entered Soup Season (what I prefer to call Fall), I've been making a lot of soup. I have a great cheesy-potato soup recipe, but thought I'd use the opportunity to try a new recipe and one that was slightly healthier (my sweet husband J is on a new eating plan--not a diet--and has lost 17 lbs! I'm so proud and am trying to support him however I can).

So, Herbed Potato Soup it was. Can you say dee-lish? I like soup at lot. There are few soups I don't like. But this was a-mazing!! Even my JL, who, mind you, doesn't like soup and doesn't like white potatoes, asked me if I could please put some of this in her thermos for lunch at school. What?!? Yes, that is how good this soup is, making a six-year-old who hates potatoes and soup ask for it a second time.

Never one to follow directions very well, I made a few modifications. I used broth rather than water to cook the potatoes, added a few carrots (and would have added celery if it had been in the house), and added some garlic. I used smart balance to saute the onions and used skim milk to make it a little healthier. And of course, I made it gluten-free by substituting half as much corn starch for the flour (whisked into the cold milk).

Try it! Let me know what you think!

2 comments:

  1. Definitely looking forward to trying it. I also think of fall as "soup weather." Cannot imagine having one of my little ones ask for the leftovers for their lunch, but it would be pretty amazing. Then again, JL is pretty amazing....

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