Potato Soup, Spa Style
Most potato soup recipes rely on heavy cream for that velvety texture, but by swapping in lowfat buttermilk, you get the same effect for far fewer calories.
- 2 pounds new white potatoes, peeled and roughly chopped
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 5 cups low-sodium vegetable or chicken stock
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 2 leeks (white parts only), thinly sliced
- 2 cups lowfat buttermilk
- Black pepper
- Put potatoes and herbs in a large saucepan; add stock and bring to a boil. Simmer, uncovered, for about 15 minutes.
- In a medium skillet, heat oil over medium. Add garlic and leeks and saute for about 5 minutes, stirring frequently.
- Add mixture to broth; puree in batches in a food processor (or use an immersion blender), then stir in buttermilk. Simmer for 5 minutes; season with salt and pepper and serve.
- Recipe courtesy of Curt Robair, the Spa Cafe chef at the Emerson Resort & Spa in Mount Tremper, New York.
- Nutritional information includes 1/8 teaspoon of salt.
Per serving: 330 kcal cal., 7 g fat (2 g sat. fat), 55 g carb., 6 g fiber, 10 g sugar, 15 g pro., 210 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet