welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, June 25, 2010

baked potato soup (low fat version)

homemade soup is so much better than anything found in a can.  there is not a comparison and soup recipes are so easy.  this baked potato soup has 10 grams of fat per serving compared to 38 grams of fat with a traditional soup recipe. it was made from start to finish in less than one hour on the stove.  i did bake four potatoes in the morning and cooled them in the refrigerator to save prep time at the dinner hour. this recipe is also a great way to use left over potatoes from a holiday meal. the recipe is from cooking light magazine, october 2002.

the ingredients are simple: flour, milk, reduced fat cheddar cheese, salt, pepper, reduced fat sour cream, chopped green onions, and toppings of choice.  the soup has all the flavor of a rich potato soup but is more healthy and low in fat. i used skim milk, although the recipe calls for 2% milk, and i believe that the richness from the milk will increase the flavor of the soup.  using 2/3 cup of flour to 6 cups of milk was the right balance and the soup was thick and creamy.  any seasonings could be added to this soup without compromising the calorie count.

toppings can include:  shredded cheddar cheese, sliced black olives, chives, or shredded cooked bacon. i serve the soup in small le creuset crocks. this is a great dinner served with a side salad, and some crusty baked ciabatta bread.


 


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