• Cooking Time: 40
  • Servings: 6
  • Preparation Time:



Cooking Light magazine April 2006.

These were the first savory souffles I've made, and they were easy and delicious!


  • Cooking spray
  • 2 T dry breadcrumbs
  • 1 3/4 lb peeled white potatoes, cut into 1-in pieces (about 3 med)
  • 3/4 c low-fat buttermilk
  • 1/3 c fat-free, less sodium chicken broth
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg
  • 1 1/2 tsp butter
  • 1 c thinly sliced leek (about 1 lg)
  • 3/4 c (3 oz) finely grated Gruyere cheese
  • 2 bacon slices, cooked and crumbled
  • 6 lg egg whites


  • Lightly coat 6 (8oz) souffle dishes w/ cooking spray.
  • Sprinkle evenly with breadcrumbs.
  • Set aside.
  • Place potatoes in a med saucepan; cover with water.
  • Bring to boil.
  • Reduce heat, simmer for 20 min or until very tender; drain.
  • Cool.
  • Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor, process until smooth.
  • Tranfer potato mixture to a large bowl.
  • Preheat to 425 F.
  • Position oven rack to lowest setting, remove middle rack.
  • Melt butter in a nonstick skillet over medium-high heat.
  • Add leek to pan, saute 6 min or until tender.
  • Add leek, cheese, and bacon to potato mixture; stir well to combine.
  • Place egg whites in a large mixing bowl, beat at high speed with a mixer until stiff peaks form (do not overbeat).
  • Gently fold 1/4 egg whites into potato mixture, gently fold in remaining egg whites.
  • Gently spoon mixture into prepared dishes.
  • Sharply tap dishes on counter 2-3 times to level.
  • Place dishes on a baking sheet, place baking sheet on the bottom rack of a 425 F oven.
  • Immediately reduce oven temperature to 350 F (do not remove souffles from oven).
  • Bake 40 min or until a wooden pick inserted in the side of souffle comes out clean.
  • Serve immediately.

Categories: Eggs  Main Dish  Misc. One Dish 
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