Marian M. is a mom of three kids from Wentzville, MO. Feeding her troops – Tyler, Kailyn and Ally – can be a challenge, but that hasn’t stopped Marian from teaching her kids that a diet filled with nutritious foods can taste really good. In three weeks, her husband Tyson returns from Iraq where he has served as an Army officer since January 2008. During his absence, she made it her mission to cook healthy meals for her family, lose weight, and get in shape. “I have lost 26 pounds and feel like I am in the best shape of my life!” Marian told us.
We first connected with Marian on Facebook when she sent us the following message on our Meal Makeover Moms’ group page: I would love to know if you have a good healthy recipe for potato soup… it’s so full of fat normally!
Marian’s message got us fired up. Potatoes are naturally fat free, a great source of vitamin C, and have more potassium than a banana, but when cream and butter get added to the mix, pureed potato soup can indeed be full of fat. So we set out to create a lighter, leaner recipe for potato soup (see below). The recipe was incredibly easy to make. Our secret weapon: a Breville Cordless Hand Blender (AKA immersion blender).
Never used this convenient kitchen tool before? Now’s your chance. For our latest blog giveaway, one lucky winner will receive a Breville Hand Blender – it’s a $119.00 value. To enter, all you have to do is post a comment below about your favorite blender recipe (a soup, smoothie, etc) or why you’d like to win this giveaway. We will select our winner using Random.org. The giveaway ends at noon on Monday, April 13. We will enter you twice (doubling your odds) if you tweet about the giveaway to your Twitter followers, tell your Facebook friends about it, or post a review of our Cooking with the Moms radio podcast to iTunes (send us an email at email@example.com to let us know you’ve done this). Good luck …
Potato Carrot Soup with Goldfish Croutons
Makes 6 Servings
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced (1/2 to ¾ cup)
- 2 to 3 stalks celery, finely diced (about ½ cup)
- 4 cups all-natural chicken broth (one 32-ounce container)
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
- 2 medium carrots, peeled and grated (about 1 cup)
- 2 sprigs fresh thyme
- 1 cup frozen corn kernels, thawed
- 1/2 cup shredded reduced-fat Cheddar cheese
- Salt and freshly ground black pepper
- Whole grain Goldfish crackers for garnish (about 9 per bowl)
1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and celery and cook, stirring frequently, until the vegetables are soft, about 8 minutes.
2. Add the broth, potatoes, carrots, and thyme. Stir to combine. Raise the heat to high, cover, and bring to a boil. Reduce the heat and cook at a low boil, uncovered, until the potatoes are soft, about 15 minutes.
3. Remove the thyme. Use an immersion blender to puree the soup (or let cool slightly, transfer to a blender, and puree in batches).
4. Add the corn and cheese and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the Goldfish.