{"id":134,"date":"2013-02-22T11:58:00","date_gmt":"2013-02-22T17:58:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/02\/22\/creamy-light-potato-soup"},"modified":"2013-02-22T11:58:00","modified_gmt":"2013-02-22T17:58:00","slug":"creamy-light-potato-soup","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=134","title":{"rendered":"Creamy, Light Potato Soup"},"content":{"rendered":"<p><span style=\"font-family:inherit;\">Ingredient:<\/span><\/p>\n<ul style=\"-webkit-text-size-adjust:none;background-color:white;list-style:none;margin:0;padding:0;\">\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 1\/2 tablespoons<\/span>&nbsp;<span>extra-virgin olive oil, divided<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 cup<\/span>&nbsp;<span>chopped onion<\/span>&nbsp;<\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 teaspoon<\/span>&nbsp;<span>chopped fresh thyme<\/span><span><\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>5&nbsp;<\/span><span>garlic cloves, chopped<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 pound<\/span>&nbsp;<span>cubed peeled baking potato (about 2)<\/span>&nbsp;<\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 pound<\/span>&nbsp;<span>cubed Yukon gold potato (about 4)<\/span><span><\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>5 cups<\/span>&nbsp;<span>unsalted chicken stock (such as Swanson)<\/span><span><\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 teaspoon<\/span>&nbsp;<span>kosher salt, divided<\/span><span><\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1&nbsp;<\/span><span>bay leaf<\/span><span><\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 pound<\/span>&nbsp;<span>cauliflower, cut into florets (about 1\/2 head)<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>3\/4 teaspoon<\/span>&nbsp;<span>freshly ground black pepper, divided<\/span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span><\/span><span>Cooking spray<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1 1\/2 cups<\/span>&nbsp;<span>2% reduced-fat milk<\/span>&nbsp;<\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>3\/4 cup<\/span>&nbsp;<span>chopped green onions, divided<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>1\/2 cup<\/span>&nbsp;<span>fat-free fromage blanc (such as Vermont Creamery) or sour cream<\/span>&nbsp;<\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>2 ounces<\/span>&nbsp;<span>grated sharp cheddar cheese (about 1\/2 cup)<\/span><span><\/span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span style=\"font-family:inherit;\"><span>4&nbsp;<\/span><span>slices center-cut bacon, cooked and crumbled<\/span>&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"font-family:inherit;\"><span style=\"-webkit-text-size-adjust:none;\"><b><br \/><\/b><\/span><\/span><\/div>\n<div><span style=\"font-family:inherit;\"><span style=\"-webkit-text-size-adjust:none;\"><b>Preparations:<\/b><\/span><\/span><\/div>\n<div>\n<div style=\"-webkit-text-size-adjust:none;background-color:white;margin-bottom:1em;\"><span style=\"font-family:inherit;\"><b>Hands On:<\/b>&nbsp;35 Minutes&nbsp;<br \/><b>Total:<\/b>&nbsp;1 Hour, 10 Minutes&nbsp;<\/span><\/div>\n<ol style=\"-webkit-text-size-adjust:none;background-color:white;list-style:none;margin:0;padding:0;\">\n<li style=\"margin:0 0 1em;padding:0;\"><span style=\"font-family:inherit;\">1. Preheat oven to 450\u00b0.<\/span><\/li>\n<li style=\"margin:0 0 1em;padding:0;\"><span style=\"font-family:inherit;\">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; saut\u00e9 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.<\/span><\/li>\n<li style=\"margin:0 0 1em;padding:0;\"><span style=\"font-family:inherit;\">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\u00b0 for 30 minutes or until browned, turning once.<\/span><\/li>\n<li style=\"margin:0 0 1em;padding:0;\"><span style=\"font-family:inherit;\">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.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-family:inherit;\"><span style=\"-webkit-text-size-adjust:none;background-color:white;\">Sidney Fry, MS, RD,&nbsp;<\/span><a href=\"http:\/\/www.cookinglight.com\/\" style=\"-webkit-text-size-adjust:none;background-color:white;text-decoration:initial;\"><i><b><span>Cooking Light<\/span><\/b><\/i><\/a><span style=\"-webkit-text-size-adjust:none;background-color:white;\">&nbsp;<\/span><br style=\"-webkit-text-size-adjust:none;background-color:white;\" \/><span style=\"-webkit-text-size-adjust:none;background-color:white;\">January 2013<\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredient: 1 1\/2 tablespoons&nbsp;extra-virgin olive oil, divided 1 cup&nbsp;chopped onion&nbsp; 1 teaspoon&nbsp;chopped fresh thyme 5&nbsp;garlic cloves, chopped 1 pound&nbsp;cubed peeled baking potato (about 2)&nbsp; 1&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-134","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-2a","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=134"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}