Baked Potato Soup

• Gluten free

• Meat

  • 3 slices Bacon

• Produce

  • 3 1/2 cups 1 small head of cauliflower
  • 6 tbsp Chives
  • 2 Russet potatoes, medium

• Canned Goods

  • 1 1/2 cups Chicken broth, fat free

• Baking & Spices

  • 1 Salt and freshly-cracked black pepper

• Dairy

  • 1 1/2 cups 1% reduced-fat milk, reduced-fat
  • 10 tbsp Cheddar cheese, reduced fat sharp
  • 1/2 cup Sour cream, light

Found on skinnytaste.com

Description

Ingredients

• 2 medium russet potatoes, washed and dried
• 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
• 1 1/2 cups fat free chicken broth
• 1 1/2 cups 1% reduced-fat milk
• salt and freshly cracked black pepper
• 1/2 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions

• Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition