Low-Cal Loaded Potato Soup

Low-Cal Loaded Potato Soup

The perfect cold night go-to made calorie friendly!

INGREDIENTS:

1 head cauliflower, cut in to florets

3 cloves garlic, peeled

2 tbs. olive oil

2 russet potatoes, peeled and quartered

1 1/2 cups fat free chicken broth

3/4 cup reduced fat milk

1/2 cup reduced fat sour cream

3 green onions, chopped

Salt and pepper to taste

For garnish:

3 green onions, chopped

3 slices bacon or turkey bacon, cooked and crumbled

1/2 cup reduced fat shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 350. In baking dish combine cauliflower florets and garlic cloves. Drizzle with olive oil. Roast at 350 for 30-45 min or until tender, stirring every 15 min. 

2. Meanwhile, boil potatoes in water on stovetop 15-20 min or until tender. Drain potatoes and mash. (Mash lightly for chunkier soup, mash vigorously for smoother consistency.)

4. Remove softened cauliflower mixture from oven. Purée until smooth in food processor or blender. (Add a small bit of chicken broth if needed.)

5. Combine mashed potatoes and puréed cauliflower in pan. Add chicken broth and bring to simmer. Add milk, sour cream, green onions and cook on low about 20 min, stirring occasionally. 

6. Ladle in to bowls and top with cheese, bacon and green onions. Enjoy!

Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup

My basil plant was going absolutely bonkers, the weather is starting to get cold, and I'm working all weekend. This recipe was the perfect solution! Here's a "soup-er" simple recipe that you can throw in the crock pot and finish up right before you're ready to eat. (And I kept it in my crock pot for a full 24 hours for multiple meals.) Combine with a grilled cheese sandwich (low-cal recipe below) and you have an awesome, comforting meal! WARNING: the aroma of this soup literally woke me up in the morning so use caution! :) Enjoy!

Slow Cooker Tomato Basil Soup Recipe

Ingredients:

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

3 15 oz. cans diced tomatoes

1 tsp. thyme

2 bay leaves

1/4 cup chopped fresh basil

4 cups chicken or vegetable broth

Salt and pepper to taste

Optional: shredded Parmesan cheese, chopped parsley, basil leaves for garnish 

Directions:

1. Combine all ingredients in crock pot. Cook on low for at least 6 hours to soften vegetables. 

2. Remove bay leaves and discard. In batches, blend soup in blender until smooth and return to crock pot. Season with salt and pepper. 

3. Ladle in to bowls and garnish with Parmesan cheese, parsley, and additional fresh basil leaves. 

*If you want to keep the soup hot in the crock pot for additional meals, stir and add broth or water as needed. 

BONUS: 

For a low-cal grilled cheese use Sara Lee 45-calorie bread and low-fat cheese slices! You can have soup and grilled cheese for around 300-400 calories!