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Sunday, April 10, 2011

Creamy Potato Soup

For some reason, when I opened the fridge the other day, we had 3 packages of cream cheese: I will not disclose who the culprit was, but it for sure was not me! So... I searched Tasty Kitchen for some recipes that might help me use up this pile of cream cheese. Now I really like cheesecake, but honestly it makes me kind of sick; so that was out. Then I found a recipe for potato soup that used some cream cheese! I went with it. (or rather, I took the idea and made up something healthy from that.) Creamy Potato Soup: 1 leek, washed and sliced 1 red pepper, diced 1 medium onion, diced 1 tsp. olive oil 2 pounds potatoes, scrubbed and diced (weight before discarding bad parts) 5 c. veggie broth 1/2 c. red lentils 1 c. kale, sliced very thinly (you could also use spinach) 1 package reduced-fat cream cheese (8 oz) In a large stock pot, heat up the oil, and start cooking the leek, pepper, and onion. After about 5 minutes, add the potatoes.
Then add the broth and lentils, and let cook for about 20-30 minutes; until the lentils are cooked and the potatoes are soft.


In small batches, remove the soup from the pot and blend it in a blender or food processor. When all of it is blended, serve! (and salt and pepper to taste)

(If, like me, for some reason you are out of broth, use water and add in: 1 Tbsp. soy sauce, 1 tsp. basil, 1/2 tsp. marjoram, 1 tsp. oregano, 1- 2 tsp. chile powder)

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