Sunday Supper - Creamy, Light Potato Soup

Even though the weather's been sunny and warm, I've been craving soup all week. I thought this lightened version of potato soup would be great to try. Using roasted cauliflower instead of starchy potatoes saves you two-thirds the calories, plus roasting it deepens the flavor and softens the texture - making a great base.

1. Add 1/2 diced onion, 4 sprigs chopped fresh thyme, and 5 minced cloves of garlic to a large soup pan with oil. Season with salt and pepper and saute for about 5 minutes.

2. Add 2 peeled and cubed baking potatoes, 4 cubed Yukon gold potatoes, 1 bay leaf, and 5 cups of low sodium chicken broth.  Bring to boil than simmer covered for 35 minutes.

3. Roast 1 half head of chopped cauliflower  seasoned with salt and pepper on a greased baking sheet for 30 minutes at 450.

4. Place roasted cauliflower in a blender with 2 1/2 cups 2% milk and blend until smooth. Puree half the potato mixture until smooth leaving the other half chunky. Combine all together and stir in 1/2 cup fat free fromage blanc and chopped scallions. Add cheese, scallions, and shredded cheddar.