Roasted Corn Potato Soup
Ok, back to dieting! Enough of the cookies. Last week on the WW website, they had a bunch of ideas for one-point snacks, one of them a corn soup. I loved the idea, but I thought adding a potato would make it even better. Plus, Trader Joe's has a frozen roasted corn which is so good, it was perfect for this soup. It's really easy to make and double if you want to make extra and freeze for later.
Roasted Corn Potato Soup
Serves 3
3 cups fat-free chicken broth (I used College Inn)
1 medium new potato, peeled (the potato I used weighed 7 ounces)
1 teaspoon Olivio
1/4 cup chopped onion
1 cup frozen roasted corn
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 bay leaf
Place the chicken broth in a medium saucepan. Cut the potato into small pieces. Add to the pot with broth. Bring to a boil and reduce heat to medium and let cook for 10 minutes.
Meanwhile, heat Olivio in a small skillet. Add chopped onion and saute until onion is tender and translucent, about 3 minutes. Remove from heat.
Add corn, sauteed onion, cumin, garlic powder and bay leaf to the pot. Continue to simmer until potatoes are softened and can easily be pierced with a fork, about 10 minutes longer. Remove from heat and let cool slightly. Remove bay leaf from soup.
Transfer soup to a blender or use an emersion blender in the pot and puree until smooth. Return to heat until heated through.
(Each 1 cup serving is 2 points.)
Roasted Corn Potato Soup
Serves 3
3 cups fat-free chicken broth (I used College Inn)
1 medium new potato, peeled (the potato I used weighed 7 ounces)
1 teaspoon Olivio
1/4 cup chopped onion
1 cup frozen roasted corn
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 bay leaf
Place the chicken broth in a medium saucepan. Cut the potato into small pieces. Add to the pot with broth. Bring to a boil and reduce heat to medium and let cook for 10 minutes.
Meanwhile, heat Olivio in a small skillet. Add chopped onion and saute until onion is tender and translucent, about 3 minutes. Remove from heat.
Add corn, sauteed onion, cumin, garlic powder and bay leaf to the pot. Continue to simmer until potatoes are softened and can easily be pierced with a fork, about 10 minutes longer. Remove from heat and let cool slightly. Remove bay leaf from soup.
Transfer soup to a blender or use an emersion blender in the pot and puree until smooth. Return to heat until heated through.
(Each 1 cup serving is 2 points.)
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