This soup will satisfy your comfort food cravings while keeping the calories down. Potatoes have zero fat, sodium and cholesterol, more potassium than a banana and high in Vitamin C, Fiber and Iron.
Start by peeling the Potatoes and cut into cubes
Place the Potatoes in Filtered Water on high heat, bring to a boil, reduce heat to medium and cook for 10-15 minutes or until Potatoes are tender. Test the Potatoes with a fork and keep an eye on them so as not to over cook.
While Potatoes are cooking dice the Onion and mince the Garlic ( or use a Garlic press) add to sauté pan with Olive Oil and sauté until soft.
Add Wine and cook until reduced (A syrupy consistency) when done turn off heat
You can roast the Peppers at the same time you are sautéing the Onions & Garlic to save time just make sure to keep an eye on everything. Or you can wait until the Onions are done if you prefer.
Dice the Peppers and set aside
Take half of the Potatoes and some water then puree in food processor or blender
Pour pureed Potatoes back in the pot and add the low-fat Milk and Cheese, cook until Cheese is melted.
Add the remaining ingredients and Voila! Yummm!
- 10 Cups Filtered Water
- 4 Large OG Russet Potatoes
- 1 OG Red Bell Pepper
- 1 OG Yellow Bell Pepper
- 1 OG Poblano Pepper
- 2 Cups OG Frozen Corn
- !/2 OG White Onion
- 3 Cups OG Cheddar Cheese
- 2 Cups OG Low Fat Milk
- 3 Cloves OG Garlic
- 1/4 Cup Dry White Wine
- 3 Tablespoon OG Extra Virgin Olive OIl
- 1/2 Teaspoon Black Pepper
- 1 1/2 to 2 Tablespoons Sea Salt or to Taste