yourhealthharmony

Nutrition for Body and Soul

Less Loaded Potato Soup

Less Loaded Potato Soup

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Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon chopped fresh thyme
5 garlic cloves, chopped
1 pound cubed peeled baking potato (about 2)
1 pound cubed Yukon gold potato (about 4)
5 cups unsalted chicken stock (such as Swanson)  or vegetable
1 teaspoon kosher salt, divided
1 bay leaf
1 pound cauliflower, cut into florets (about 1/2 head)
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
1 1/2 cups 2% reduced-fat milk  or use coconut or almond milk
3/4 cup chopped green onions, divided
1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream (or greek yogurt)
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled (nitrate free)

Preparation

1. Preheat oven to 450°.

2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.

3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.

4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Thank you Cooking Light for this recipe!

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AMÉO ROSEMARY GARLIC MASHED POTATOES

Time for another mouthwatering Thanksgiving recipe using Améo Essential Oils! This one will pair perfectly with yesterday’s Améo Turkey Flavor Injection.

AMÉO ROSEMARY GARLIC MASHED POTATOES

INGREDIENTS:
5 lbs diced potatoes
3 drops Améo Rosemary oil
1 drop Améo Black Pepper oil
1.5 teaspoons salt
1 teaspoon garlic powder
3/4 cup heavy cream
3 tablespoons milk
6 tablespoons butter

DIRECTIONS:
1) Boil cubed potatoes, with or without skin to preference, for 20+ minutes until soft
2) Drain potatoes and place in large bowl with butter; allow butter to melt
3) Add cream and mash potatoes to desired consistency, adding milk as needed
4) Add Améo Rosemary and Black Pepper oils, garlic powder, and salt and mix well
5) Serve warm with your favorite gravy
Optional: Garnish with sprigs of fresh Rosemary

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