Soup: 5 pt. Potato & Garlic Soup
Source of Recipe
Bon Appetit, May 1995 (modified by by Betsy Burtis)
List of Ingredients
1 tablespoon olive oil * see note
1 cup chopped onion
4 cups fat-free chicken broth or vegetable broth
2 pounds russet potatoes peeled and cut in 1/2 " pieces
6 large garlic cloves peeled
1 bay leaf
1/4 cup chopped chives or green onions
2 teaspoons minced fresh thyme OR 3/4 tsp dried
2 bacon slices ** see note
1 tablespoon bacon grease ** see note
1 cup mushrooms ** see note
1 tablespoon white wine ** see note
1 tablespoon asiago Cheese ** see noteRecipe
Heat olive oil in heavy large saucepan over medium heat. Add onion, saut‚ until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes . Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.
Betsy's Notes: Made 1/2/00. Very good. Sophisticated comfort food. *The original recipe called for 2 tbsp oil. After making it, I am sure it can be reduced to 1 tbsp with no ill effects. **I made some additions that I think really jazzed this up. I fried 2 slices of bacon and crumbled. In the resulting bacon grease, I sauteed the mushrooms and when almost done added the dried thyme to that, then a splash of wine to deglaze the pan. At serving time, I put the soup in a bowl, put a small bunch of mushrooms floating in the center, sprinkled the bacon and chives and cheese around that.
Serves 4.
Per serving: 274 Calories; 10g Fat (28% calories from fat); 18g Protein; 39g Carbohydrate; 9mg Cholesterol; 645mg Sodium
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