TASTE
Tasty cheddar beer potato soup needn't be so rich
| • | Don't knock gnocchi |
By Elaine Magee
Q. I love to order potato cheddar soups at restaurants, but they are too rich for my medical condition. I found this recipe for Cheddar Beer Soup on epicurious.com and I was hoping you could do your thing and make it lighter for me.
A. Cheddar Beer Potato Soup — how can I argue with a recipe that features three of my favorite flavors!
Those restaurant-style cheddar potato soups can be quite rich depending on the butter and cream added. I figure we would try to have most of the fat come from the necessary ingredient — the cheddar cheese! So I sauteed the vegetables in a tablespoon of canola oil instead of 4 tablespoons of butter. I also used fat-free half-and-half or low-fat milk instead of cream.
A pound of cheddar cheese (4 cups) seemed a bit much for 4 to 6 servings, so I reduced it to 3 cups and switched to reduced-fat sharp cheddar to bring down the fat and calories further.
Just how far did we bring everything down? The calories dropped from 400 per serving to 296, the fat went from 29 grams to 10 grams, and saturated fat fell from 18 grams to 5 grams! It still looks and tastes like those yummy restaurant-style soups too.
This recipe actually goes pretty fast if you've got your baked potatoes cooked, cooled and diced when you begin.
CHEDDAR & BEER POTATO SOUP
(with 2/3 less fat and 25 percent less calories!)
2 large potatoes, cooked until tender in microwave and then diced
Garnish:
Place leaks in a colander and rinse and drain well. Place canola oil in a large nonstick saucepan; heat over medium-high heat. Add leeks, celery and garlic, and saute, stirring occasionally, until vegetables are lightly cooked, about 5 minutes. Reduce heat to medium low.
In a bowl, quickly mix flour and 2/3 cup of half-and-half or milk; stir to blend well. Whisk in the remaining milk. Pour immediately into the saucepan with leeks, and whisk in the broth and beer. Cook, whisking occasionally, for about 5 minutes.
Stir in Worcestershire sauce, mustard, salt (if desired) and pepper. Add cheese and diced potatoes, stirring constantly until cheese is melted (about 2 minutes) while making sure the soup doesn't boil.
Ladle into 8 serving bowls or cups. Add more freshly ground pepper on top along with some turkey bacon bits and/or chopped green onions before serving.
Makes 8 servings.
Elaine Magee is a registered dietitian. Find out more at www.recipedoctor.com.
