Wednesday, August 1, 2012

Baked Potato Soup

Who doesn't love a fully loaded baked potato, complete with chives, bacon, cheddar and sour cream? What if you could eat your fully-loaded potato and not feel so guilty? I made this Skinny Taste version of a lighter and healthier baked potato soup and it's delicious! My kids had no idea they were eating a soup made mostly of cauliflower.

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Baked Potato Soup with Cauliflower

  • 2 russet potatoes, washed and dried
  • 1 small head of cauliflower, 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
  • 1 cup 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, turning and microwave for another 3-5 minute or until tender. Cool and peel.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to the pot. On medium heat add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (I don't have an immersion blender so I transferred the soup in batches to a blender.)

Add sour cream, half of the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup servings into each bowl. Top with cheese, remaining chives, and bacon crumbles.


Who Dished it first? Skinnytaste

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