I love potatoes and we’re still getting cold weather here, so this low fat potato soup really hits the spot for lunch on those cold days! And this can be had as an E on Trim Healthy Mama.
My mom used to make a potato soup when I was kid that I really liked. I vaguely remember it having potatoes, milk, maybe some sour cream and maybe some ranch seasoning.
*Affiliate links may be included in this post. As an Amazon Associate, I earn from qualifying purchases. Please see full disclosure policy here.
This is far from a replica of that, but more like inspired by it. This sour cream and onion potato soup has a serving of veggies and makes one large, generous sized bowl or 2 smaller servings. I can’t eat it all myself in one sitting, so my daughter usually shares it with me.
I don’t have a lot of time to fuss with lunch during the week, so I consider this pretty “drive thru sue” friendly, though there is a little bit of cooking and blending involved. Still, it can typically be done in about 10 minutes, so really not long at all.
Sour Cream and Onion Low Fat Potato Soup
8 oz frozen cauliflower
2 cups chicken broth
1 small red or yellow potato (or 3/4 cup canned diced golden potato, drained and rinsed)
1/4 cup fat free Greek yogurt
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp dried minced onion
1/4 tsp salt
1 scoop collagen (optional)
1 finely chopped green onion, green part only
Note: If you happen to have pre-made ranch seasoning on hand, you can replace the spices with 2-2 1/4 teaspoons of that. There are recipes in the Trim Healthy Mama cookbook and Online. Or you can buy one that doesn’t have any fillers.
First, if not using canned golden potatoes, cook your potato. Boil, steam or microwave it. The way I usually do it is give the potato a few stabs with a fork, on every side, wrap with a damp paper towel and cook for 4-5 minutes in the microwave.
Meanwhile, put the chicken broth and frozen cauliflower in a 2 quart sauce pan, cover, and cook on medium high and let it simmer about 4 minutes, or until the cauliflower can be pierced with a fork.
Put the cooked cauliflower and at least half the broth into the blender and blend until completely pureed. You may have to stop a few times to allow it to vent if you don’t have a high powered blender.
Return the pureed cauliflower to the sauce pan . Add the potato, diced into bite sized pieces, the Greek yogurt, spices, collagen (if using) and green onion.
Stir it all together and it’s ready to serve!
There is basically no fat in this soup, so if you want to have a teaspoon of butter on a small slice of sprouted bread (I like 1/2 a slice of Pepperidge Farm sprouted), or add a tablespoon of bacon bits or low fat cheddar to your soup, you’ve got room to do that and still keep it in E mode on Trim Healthy Mama!
Ground beef that’s been drained and rinsed under very hot water might be another good addition.
If you’re looking for something a little heartier, try my white chicken chili!