Reese's Potato Soup

Scott and I are both on crazy diets right now - two separate ones! We're crazy! He's doing the "Paleo" diet, and I am attempting to go Gluten free to see if it helps with some symptoms I've been having for a long time.

I was in the mood for potatoes all day and decided to make a potato soup, but one that isn't so heavy as a potato-cheese soup. Don't be mistaken, I'll still grate a little cheddar over the top, but I'm hoping to make it a little lower fat.

A lot of soups and gravies start with a roux of butter and flour, since I'm trying to avoid flour right now I can't do that, so I decided to bulk it up a little with more celery and I used neufchatel cheese instead of the milk and cream.

I started with this recipe and then changed it up.

 

 (sorry my picture is sideways)

Reese's Potato Soup

• 4 tbs (1/2 stick) Smart Balance w/ Olive Oil  (or butter)
• 3 stalks celery, trimmed and diced
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• pinch of kosher salt
• 4 cups water
• 1 1/2 cubes Not Chik'n bouillon cubes
• 4 med/lg baking potatoes, peeled & cut into 1" chunks
• 1 pkg Neufchatel cheese
• Salt & Pepper to taste

• In a large pot on med/low heat, melt margarine/butter. Add celery, onion, garlic and salt, and saute until onions are starting to turn clear.
• Raise heat to medium and add water and bouillon cubes and stir to dissolve.
• Once it reaches a simmer, add potatoes and continue to simmer for 20 to 25 minutes, until potatoes are fork tender. 

• Turn heat to low and use a potato masher (I use a silicon one so it doesn't wreck the bottom of the pot) to mash up the potatoes. 
• Add Neufchatel cheese and stir until melted.
• Add salt and pepper to taste, serve with diced green onion or chives, and a little shredded cheddar cheese.