Guilt-Free Cheesy Spud and Mock Sow Soup (Potato & Bacon) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ah, potato soups, how I love thee... but my waist doesn't. I cobbled this low-cal, high-flavor soup together after realizing one night when full of traditional cheesy-potato-bacony goodness that I just inhaled 3000 calories, and you don't want to know how much fat. Just as good with a lot less of the guilt! Ingredients:
4 cups potatoes (cubed) |
1 cup onion (diced) |
1 cup turkey bacon (about 1/2 lb., cooked crispy, chopped into 1/2-inch pieces) |
1 cup cheddar cheese (shredded) |
6 teaspoons gorgonzola |
8 ounces light cream cheese |
1 cup skim milk |
1 quart fat-free low-sodium chicken broth |
1 tablespoon ground cumin |
1/2 tablespoon paprika |
1/2 tablespoon turmeric |
1 teaspoon ground red pepper |
1 teaspoon extra virgin olive oil |
Directions:
1. Add olive oil to pot and about 1/2 potatoes to pot.
2. Coat potatoes with cumin.
3. Quickly brown coated potatoes in olive oil (they will not be fully cooked, just browned).
4. Add stock, remaining spices, remaining potatoes, bacon, and onion and bring to a boil.
5. Reduce to low heat.
6. Add cream cheese (breaking into cubes speeds this process along) and milk.
7. Incorporate cheddar cheese 1/3 at a time, stirring constantly (some potatoes will break in this process, this is ok and necessary to thicken the soup).
8. When cheddar is incorporated, remove from heat and let stand five minutes.
9. Prior to serving sprinkle about 1 t. Gorgonzola on top of each bowl.
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