Creamy Potato Soup (Low-Fat/Heart-Healthy)

1. 1

   Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.

2. 2

   Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.

3. 3

   Scoop cauliflower mixture into blender and process until smooth.

4. 4

   Add reserved broth from cooked potatoes if necessary.

5. 5

   Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside.

6. 6

   Pour pureed cauliflower and remaining 1 cup milk into medium pot.

7. 7

   Heat until warmed through, then slowly whisk in milk/rice flour mixture.

8. 8

   Continue whisking while heating until soup base thickens.

9. 9

   Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.

10. 10

    Serve soup into bowls garnished with 1 Tbs.

11. 11

    shredded cheese and 1/2 slice prepared turkey bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.