January in Michigan is usually colder than we are experiencing this year, however we still love to make those yummy soups. I made one last week that came from The Pampered Chef website and tweeked it a bit. It's called "Smoky Yukon Gold Potato Chowder" Here's the recipe the way I made it.
1 Tbsp. salted butter
1 onion, chopped
2 tsps. garlic powder
1 1/2 tsp. paprika
2 lbs. (about 6 medium) Yukon gold Potatoes, peeled and diced
4 c. low sodum chicken stock
1 can (14.5 oz.) Great Northern beans, drained and rinsed
1 1/2 c. milk ( used 1/2%) or Fat Free half and half
3 oz. sharp cheddar shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. black pepper
6 Tbsp. reduced fat sour cream (optional)
1 cup cubed ham ( small dice) This is my addition.
1. Melt butter over medium heat in soup pot. Add onion, garlic powder and paprika and cook, uncovered 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes, cook 2 minutes, stirring constantly. Add stock, cook, covered 1-2 minutes or until heated through. Remove pot from heat, cool 5 minutes.
2. Carefully ladle on-third of the potato mixtue into blender container. Cover and blend until smooth and remove to a large bowl. Repeat with batches of soup mixture until all is blended. **I used an emersible blender and didn't blend it all until it was smooth. I wanted a few pieces of beans and potatoes.
3. If you have used a blender in batches, return the soup to the pot, stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, ham, salt, and pepper. Cook 2-3 minutes or until cheese is melted. Optional garnish of sour cream on each serving.
Nutrients per serving: Calories 320, Total Fat 10g, Saturated Fat 6 g, Cholesterol 35 mg. Sodium 460mg. Carbohydrates 45 g, Fiber 6 g, Protein 15 g Weight Watchers calculator puts this at 9 points!
I hope you try this hearty soup and know that it makes life a lot sweeter in Michigan!