I love potato soup, unfortunately many of the recipes are really heavy on the butter and cream. While I don’t think there is anything wrong with those ingredients, I try not to consume them for breakfast, lunch and dinner. I was excited when I found this recipe in the Vita-Mix cookbook. I changed it slightly and now it is a gluten free recipe. Served with a loaf of whole wheat bread this hearty soup is an inexpensive, healthy and quick meal on a cool evening.
Cream of Potato Soup (Commissary prices shown in parenthesis)
- 3 cups potatoes, peeled quartered ($0.89)
- 1 small onion ($0.30)
- 1 carrot chopped ($0.10)
- 2 sticks celery chopped ($0.20)
- 1 cup cauliflower cut into pieces ($0.50)
- 2 cups chicken stock (free- make your own)
- water
- 1/4 cup milk you can use skim ($0.25)
- 1 tablespoon minced garlic ($0.05)
- 1 teaspoon salt ($0.05)
- cheese for topping ($0.50)
Put potatoes, onion, carrot, celery and cauliflower into a large pot. Add chicken stock. Add just enough water to cover the vegetables.
Bring water to a boil, then reduce heat and simmer. Cook until vegetables are tender.
Remove one cup of vegetables from the pot with a slotted spoon. Set aside.
Pour the the rest of the soup, including most of the liquid into a blender or food processor. Add milk, garlic and salt.
Blend for about two minutes.
Add the remaining cup of vegetables and blend for a few seconds.
Serve with a sprinkling of cheese or sour cream.
The best thing about this soup is that it tastes like the fattier version, but really you are getting a lot of veggies packed into a bowl. This soup was also a big hit with my kids, they asked for seconds, thirds….
Total cost for 4 servings $3.34, add a loaf of homemade whole wheat bread for an additional $1.
Total cost for the meal $4.34
This post is linking to $5 Dinner Challenge, Tasty Tuesday, What Can I Eat that’s Gluten Free, Slightly Indulgent Mondays, and Tempt my Tummy Tuesday.
For great meals for less you can purchase at your local store visit $5 Dinner’s new feature, Bargain Meal of the Week. Bloggers around the country create a bargain meal based on their local store sales.
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Thank you for this recipe. This is actually something that with the exception of the milk, is made of all things that my kids can eat. I can easily substitute rice milk for the milk. I can’t wait to try this one out.
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I love the idea of adding cauliflower to potato soup. It would blend right it and no one would notice. I am going to have to try that in my potato soup. Thanks for the idea. And I love my Vitamix by the way.
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I really like this recipe – I make a cauliflower soup that is really similar. Also have some envy around the Vita-Mix. I want one.
Honest question – I know that commissary prices are generally better than regular store prices but how much cheese are you using for $0.50 worth? I have been reading all these great tips from everyone but I can’t figure out how to get our grocery bill down. The only way I can do it is to leave things at the store. I’m embarrassed to even admit how much I spend. I blow the budget every week. Big time. Part of it is my diet requirements. The other part, well, I don’t know.
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Allie on Cheapening Cheese Reply:
October 6th, 2009 at 2:58 pm
Your problem, Amy, is one that I used to have — until I got to a place where I could no longer overspend. The best thing I can say is to buy a big block of cheese and say, “This should go for 4 meals — tacos, soup topper, sandwiches and pizza,” slice the cheese into 4 blocks and make it work.
Same thing for cauliflower. Use it for two meals, divide it after buying and stick to it.
Also, cheese is cheap at big box stores and if you buy a block and grate yourself it freezes well and you’re not paying someone else to grate your cheese.
And one last thing — don’t buy every herb a recipe says you need. Those add up and aren’t always necessary. Work with what you have so you’re not constantly buying those types of things that add up FAST.
Hope this helps, hon.
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I got so lost in the grocery bill discussion I was having with myself that I forgot to say THANK YOU for linking up to Slightly Indulgent Mondays. Your recipe is a fabulous addition to the other healthier recipes there.
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I’m SO making this recipe this week. I have potatoes coming out of every nook and cranny of my kitchen! And all of the other ingredients, thankfully…I love healthy versions of great dishes. Thanks for this!
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Yummy and budget friendly…sounds like the perfect meal!
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I’m loving all these soup recipes! Now all I need is a good cold front.:)
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I love potato soup. This sounds delish and who would have thought to add cauliflower? Excellent idea.
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Great tip for a healthier potato soup. THanks.
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Great way to do potato soup, I will definately be trying this!
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Just love the idea of the cauliflower in there for more nutrition and texture.
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I love potato soup, and I have some cauliflower in the frig that I need to use. Thanks for linking up again. It’s great having non gluten free eaters share their naturally gluten free recipes.
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Looks delicious! I really need to sneak in those healthy alternatives! Thanks for the tips.
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Cooking with real food makes a big difference. Soup sounds great. I like how you break down the costs. You know cooking with what you have on hand can really save you money. Taking inventory and making a menu helps too.
You sure made the most of this recipe and added it all over! So cool. Hope you’ll check out my weekly challenge too.
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I’m looking forward to trying this tonight. Wanted to let you know that I linked to this recipe from my blog. Thanks so much! I enjoy your blog. It is a blessing.
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