Recipe Photo Contest


Dr. Potato Blog

Idaho® Potato "Recipe of the Month" Photo Contest


Recipe: Creamy IdahoŽ Potato and White Bean Soup

Satisfying and savory yet low-fat, this Creamy Idaho® Potato and White Bean Soup is filling and flavorful, ideal for a comforting weeknight meal. Crumbled blue cheese, cannellini beans and IdahoŽ potatoes, mixed with fresh red bell peppers, green onion and garlic, and seasoned tastefully with rosemary and black pepper, this soup is sure to become a suppertime staple in your home.

Prepare this recipe between now and February 28, simply snap a picture of it, upload it here and you could win $250!

Photos will be judged based on originality, creative composition and overall eye appeal. For photography tips, click here.

All submissions must be received by 11:59 ET on February 28, 2012.

Thanks for participating!


This Month's Recipe:

Creamy IdahoŽ Potato and White Bean Soup


This recipe was created by Robin Haas of Cranston, RI and received an Honorable Mention in the IPC’s 2010 Watching Waistlines and Wallets Recipe Contest.

Yield: 6 servings (1 1/3 cups per serving)

Ingredients


  • 2 teaspoons olive oil
  • 1 large white onion, diced
  • 2 medium garlic cloves, minced
  • 2 teaspoons dried rosemary leaves, crumbled
  • 1/2 teaspoon salt
  • 5 cups reduced sodium fat free chicken broth
  • 1 1/2 pounds Idaho® potatoes, peeled and cut into 1-inch cubes
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper, seeded, and diced
  • 15.5-ounce cannellini beans, rinsed, drained, and mashed
  • 2 ounces crumbled blue cheese (1/2 cup)
  • 3 whole green onions, chopped


Directions


  1. Heat the oil in a 4-quart Dutch oven over medium heat. Add onion, garlic, rosemary, and salt. Cook 5 minutes or until onions are translucent, stirring frequently. Add broth and potatoes and bring to a boil over high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Remove from heat.
  2. Working in batches, pour 1 cup of the hot mixture into a blender, (secure lid tightly by holding down firmly) and puree until smooth. Repeat with remaining soup. Return pureed mixture to Dutch oven, add bell pepper, beans, and black pepper and cook over medium heat, covered, 8 minutes or until bell peppers are tender.
  3. Spoon into individual bowls and sprinkle evenly with the cheese and green onions.


Estimated Nutritional Analysis per Serving:
180 calories, 4.5 g total fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 800 mg sodium, 27 g carbohydrate, 5 g fiber, 8g protein.


Notes From the Test Kitchen: Don’t overlook the delicious flavors of the blue cheese and green onions, they "brighten" the dish.