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Baked Potato Soup Recipe

Baked Potato Soup
Baked Potato Soup
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Baked Potato Soup Recipe

Baked Potato Soup

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!

Nutrition:

Amount Per Serving

Smart Points:6

Points +:5

Calories:200

Total Fat:7g

Saturated Fat:3g

Cholesterol:17mg

Sodium:323mg

Carbohydrates:23g

Fiber:3.5g

Sugar:6g

Protein:14g

Ingredients

Ingrediants:

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)

Instructions

Instructions:

 

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

Written by antoine

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