Baked Potato Soup

I was a little nervous about trying this recipe - I have an aversion (although unfounded) about cauliflower replacing other vegetables - but it was very good. Next time I'll salt the cauliflower as it steams, or I'll boil the potatoes in salted water instead of baking, because it was just a little lacking in saltiness, but otherwise very good!

Another one courtesy of www.skinnytaste.com.

Baked Potato Soup

Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g


2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Colcannon

Yum! My daughter decided this year to bring a little more Irish into our holiday dinner, by adding this to the menu. It will be a recurring item on our dinner menu from this St. Patricks Day forward!

The recipe is is below, but watch the video in this website: http://foodwishes.blogspot.com/search?q=colcannon, because Chef John is very entertaining!

Colcannon

from foodwishes.blogspot.com

For the green mixture:
4 oz trimmed kale leaves (As my daughter pointed out in the comments below, the store was out of kale, so I bought a bunch of baby spinach, which is a traditional substitution for the recipe!)
1 leek, light parts only, chopped
1 bunch green onions, chopped
2 tbsp room temp butter

For the rest:
3 pounds russet potatoes, boiled tender, drained VERY well
2 tbsp butter
salt and pepper to taste
1/4 cup cream or milk, or to taste
butter and green onion for the top

Peel and quarter the potatoes. Boil in salted water till tender.

While potatoes are cooking prepare green mixture. Trim the kale so that it is leaves only, no stems. Wash well. Cut the leek, using only the white and light green part. Wash very well, making sure that there is no sand in the leek. Chop the green onion, reserving some to use later as garnish, placing the rest in blender.

Blanch kale and leek in salted water for 5 to 7 minutes. When it's cooked, drain and place it in blender with the green onion. Puree with butter.

When potatoes are cooked, drain. Add salt, pepper, butter, milk or cream, and green mixture. Mix well. Put additional butter on top, if desired, and garnish with reserved green onions.

Wild Mushroom-Potato Gratin

www.cookingclub.com

Wild Mushroom-Potato Gratin

Dried mushrooms add intense flavor to this take-off on scalloped potatoes.

1 oz. dried porcini or shiitake mushrooms (about 1 cup)
1 tablespoon butter
2 large garlic cloves, minced
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb. Yukon Gold potatoes (about 5 medium), peeled, thinly sliced (1/4 inch)
1/4 cup (1 oz.) shredded Asiago cheese

1. Place mushrooms in small bowl; cover with hot water. Let stand 20 to 30 minutes or until softened. Drain, reserving 1/4 cup mushroom liquid. Rinse mushrooms under water to remove any sediment. If using shiitakes, remove and discard stems. Slice mushrooms.

2. Heat oven to 400°F. Spray 6-cup gratin or 8x8-inch baking dish with nonstick cooking spray. In large saucepan, melt butter over medium heat. Add garlic; cook 30 to 40 seconds or until fragrant. Stir in mushrooms, cream, 1/4 cup reserved mushroom liquid, salt and pepper. Add potatoes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.

3. Carefully spoon mixture into gratin dish. (Recipe can be made to this point up to 24 hours ahead. Cover and refrigerate. Baking time may need to be increased 5 to 10 minutes.) Sprinkle with cheese. Bake 30 to 35 minutes or until potatoes are tender and sauce has thickened. Let stand 10 minutes.

6 servings

PER SERVING: 390 calories, 28 g total fat (17.5 g saturated fat), 6 g protein, 31 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 2.5 g fiber