I was looking for something comfort-foody to make the other night. I ran across a potato soup recipe that looked yummy…until I saw that it called for heavy cream.
I tried substituting Greek yogurt for the cream and it turned out great! It is not as luscious-creamy as a traditional cream soup, but it's still wonderful nonetheless.
Here is the recipe. I actually added the salsa because the recipe originally called for poblano peppers and my store was out of them. Loved the extra kick!
If you were to use the Monterey Mushrooms, which are organic and high in vitamin D, you'd be creating an especially hormone-friendly meal for yourself!
It is an adaptation of the Potato Poblano Soup recipe found in the lastest Costco Cookbook,"Smart Cooking the Costco Way."
Spicy Creamy Potato Soup
2 tsp canola oil
1 white onion, cut into 1/4 inch dice
8 ounces mushrooms, sliced
1 garlic clove, minced
1 serrano pepper, minced
1 cup fresh salsa
3 small to medium potatos, cut into 1/2 inch dice
5 cups 1/2 strength chicken broth
1 cup Greek yogurt
salt and black pepper
In a large saucepan, heat oil over medium-high heat. Add onions and aute for 2-3 minutes.
Add mushrooms and saute for 2-3 minutes.
Add garlic, peppers, and salsa; saute for another minute.
Add potatoes and chicken broth. Reduce heat, cover and simmer for 15 minutes, or until the potatoes are tender. Add Greek yogurt.
With a slotted spoon, scoop out about 1 1/2 cups of the soup vegetables and puree in a blender. Return the puree to the soup and stir well.
Reheat the soup to a simmer, season to taste with salt and pepper, and serve. Makes 6 servings.