Here’s another tasty soup recipe, I’m also going to say a bit about photography.
This is, as always, a favorite recipe that I love to make and love to eat! The recipe is tried and tested, I’ve made it a million times, find it below.
With my images I’m testing out something new. I used my Lowel Ego light for the first time with this one. I was working quickly, so I didn’t play around with it too much. I’m pretty happy with the results, I was going for the natural light look that I typically employ, only with an artificial light source– if only I could control the sun! My styling looks a little 90s… I’ll need to work on that.
Potato Soup with Chive Oil
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets (surprise!)
- 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
- chive oil (recipe here)
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, addchicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, 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 a drizzle of chive oil and an additional dollop of sour cream, if desired.
Bonus: You can also top this soup with bacon, cheddar cheese and green onions for baked potato style yumminess (I highly recommend)!