Skinnier Potato Soup
By: Alexandra Steinicke
Published: Thursday, April 7, 2011 - 12:08pm

Ingredients




6 slices Turkey Bacon, Cut into small pieces
4 cups Diced Potatoes
1 Onion, Chopped
2 stalks Celery, Chopped
2 Carrots, Chopped
12 oz Can Fat Free Evaporated Milk
1 teaspoon Olive Oil
1 teaspoon dried Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 Green Onions, Chopped

Preparation

1 Saute the chopped turkey bacon in one teaspoon olive oil until browned. Then add onions. Turn heat down to medium for 3 minutes, then add celery and carrots and saute 3 minutes more. Place chicken broth in a stock pot and bring to a boil. Add potatoes, bacon, vegetables, and spices. Bring back up to a boil. Cook on medium heat for 15 minutes or until potatoes are soft enough to break with a fork. Add evaporated milk. With a potato masher, mash half of the potatoes in the soup, leaving half the potato pieces whole. Garnish with chopped green onions. Serve in 1 1/2 cup servings.

About


The question that came up in this recipe was: Is it a soup or a chowder? My investigations lead me to two different answers. One said: If it is a chowder it will contain seafood. That is why I called this recipe a soup rather than a chowder. Here in the United States we often refer to any soup with potatoes and cream a chowder, example corn chowder, or potato chowder. This version contain no cream but a skinny girl substitution of fat free evaporated milk.  I choose the French way which is to define the difference between a soup and a chowder based on the including of seafood. After all the French have been cooking both soups and chowders longer than their American cousins. Bon Appetite!