Baked Potato Soup Recipe
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
Amount Per Serving
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)
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.
Keywords: Baked Potato Soup