Monday, September 17, 2012

Baked Potato Soup

Just because I have completed my goal of making 25 new recipes this year doesn't mean that I have to stop there! I tried another great recipe that I just have to share with you! It's called Baked Potato Soup and it really tastes just like a loaded baked potato. It's a healthy and filling way to curb that loaded potato craving!

Baked Potato Soup
Servings: 5 cups
Nutrition per Serving: Calories: 207.6; Fat: 7.8 g; Carb: 22.5 g; Fiber: 2.4 g; Protein: 11.9 g
  • 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
  • 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.

I actually forgot to add the bacon until after my husband had a bowl of it. It's great without the bacon, but definitely good with it as well. We used turkey bacon and it turned out great!

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