1 garlic bulb, cloves separated
2 cups reduced-sodium chicken broth
4 tsp olive oil (divided)
1 1/4 pounds russet potatoes, peeled and cubed
1 bay leaf
2 cups low-fat (1.5%) or fat-free buttermilk
One 10-ounce box frozen chopped green beans, thawed
1/2 cup chopped lean ham
Freshly ground pepper, to taste
Directions: 1. To roast the garlic, preheat the oven to 350; line a small shallow baking pan with foil. In the pan, combine the garlic, 1/4 cup of the broth and 2 teaspoons of the oil. Cover with foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour.
2. When the cloves are cool enough to handle, squeeze their pulp out of their papery skins and reserve.
3. To prepare the soup, in a large nonstick saucepan or Dutch oven, heat the remaining 2 teaspoons of oil. Sauté the onion until softened, about 5 minutes. Add the remaining 1 3/4 cups of broth; the potatoes, roasted garlic pulp and the bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, 15-20 minutes. Discard the bay leaf, remove 1 cup of the cooked potatoes with a slotted spoon and set aside.
4. Transfer the remaining potato-onion mixture to a blender or food processor; puree. Return to the saucepan and stir in the reserved potato chunks, the buttermilk, green beans, and ham; heat to serving temperature. Serve, sprinkled with the pepper.
Serves 4. Per serving: 210 calories, 8 g fat,
2 g saturated fat, 14 mg cholesterol, 373 mg sodium, 24 g carbohydrate, 4 g fiber, 11 g protein.