Baked Potato Soup

Ingredients

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cup fat free chicken broth
1 1/2 cup 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)

 

Directions:

Poke potatoes with a fork; microwave on high for 5 minutes flip and microwave another 3 – 5 minutes, until tender. Or if you prefer to use the oven, bake at 400° for an hour or until tender. Cool and peel potatoes.

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.

 

Source: http://www.skinnytaste.com