Baked Potato Soup

Name: Baked Potato Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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))

4.7

(39)

www.skinnytaste.com

Your recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 5

Author : Gina

baked potato soup

Ingredients

Remove All · Remove Spices · Remove Staples

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 broth1 1/2 cups 1% reduced-fat milksalt and freshly cracked black pepper1/2 cup light sour cream10 tbsp reduced-fat shredded sharp cheddar cheese6 tbsp chopped chives (divided)3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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 400F for 1 hour or until tender. Cool. Peel potatoes.

Step 2

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.

Step 3

On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Step 4

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.

Step 5

Remove from heat. Ladle 1 cup soup into each bowl.

Step 6

Top each serving with 2 tbsp cheese, remaining chives, and bacon.