Lightened Up Potato Soup

0 from 0 votes
Recipe by Naomi Sherman
Servings

6

serves
Net Carbs

33.0

grams
Protein

15.1

grams
Fat

7.0

grams

Wheeee! Tasmania is laying on an icy blast right now!
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What do you need more than anything during cold, wet and windy weather? (except for woolly socks and an electric blanket?)
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Soup. Hot, tasty and nourishing bowls of soup that you can eat curled up in front of the fire
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I told my husband that I wanted to make a batch of soup for this cold change coming through but I was a bit tired of my go-to Chicken and Vegetable soup, and asked him if he had any requests
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He sighed, looked a bit wistful and said “I really miss Potato and Leek soup”
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Well, I may be including a lot more vegetables in my way of eating now but I’m still not going to eat a bowl of potatoes, so I got to thinking of ways that I could lighten it up a little
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By swapping some of the potato for cauliflower, it not only increases the types of vegetables that you’re consuming, it also reduces the carbs and adds a lovely sweetness to the flavour
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I love the addition of Greek yoghurt instead of cream, not just because it’s healthier but because the tang of the yoghurt plays off beautifully against the richness of the soup
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You could of course use the cream or evaporated milk, it’s completely up to you (but my way is better, lol)
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I served mine with crispy fried shallots, oven-crisped pancetta and a sprinkle of chives
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Enjoy!

Ingredients

  • 3 leeks, chopped finely

  • 3 stalks of celery, chopped finely

  • 1 tablespoon of butter

  • 900 grams (approx. 4 large) potatoes, peeled and chopped

  • 500 grams (approx. half a head) of cauliflower, chopped roughly

  • 4 cups of chicken stock

  • 1 teaspoon of fresh thyme leaves

  • Salt and pepper

  • 170 grams (or one tub) of Greek yoghurt

Directions

  • In a large pot, heat the butter over medium-high heat until it is melted and then add the leeks and celery.
  • Cook gently, stirring often, until they are softened.
  • Add the thyme leaves, potato and cauliflower florets and stir to combine.
  • Pour the stock in and bring to the boil.
  • Reduce the temperature to a simmer and summer, covered, for approx 30 minutes or until vegetables are soft.
  • Using an immersion blender, blitz until very smooth.
  • You can also use a high speed blender, working in batches and taking care with hot liquids.
  • Once smooth, stir the yoghurt through and season to taste.
  • Garnish with your choice of toppings and eat with a big chunk of crusty bread
  • This makes 6 big bowls or 8 cup-sized servings

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories221
  • % Daily Value *
  • Total Fat 7.0g 11%
    • Total Carbohydrate 33.0g 11%
      • Protein 15.1g 31%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.