Baked Potato Soup Recipe

Ingredients

2 chestnut potatoes, washed and dried

1 little head of cauliflower, stem evacuated cut into florets

1/2 mug fat free chicken soup

1/2 measure 1% diminished fat milk

salt and crisply broke dark pepper

1/2 mug light sharp cream

10 tbsp diminished fat destroyed sharp cheddar

6 tbsp cleaved chives, separated

3 cuts bacon, cooked and disintegrated (you can utilize turkey bacon on the off chance that you lean toward)

Directions:

Puncture potatoes with a fork; microwave on high for 5 minutes turn over and microwave an alternate 3 – 5 minutes, until delicate. On the other hand on the off chance that you want to utilize your stove, prepare at 400° for 1 hour or until delicate. Cool. Peel potatoes.

Then, steam cauliflower with water in an extensive secured pot until delicate. Empty and come back to pot. On medium hotness, include chicken stock, drain, potatoes and heat to the point of boiling. Utilize a submersion blender to puree until smooth. Include sharp cream, a large portion of the chives, salt and pepper and cook on low an alternate 5-10 minutes, mixing at times.

Expel from hotness. Scoop 1 mug soup into each one vessel. Best each one presenting with 2 tbsp cheddar, remaining chives, and bac