Baked Potato Soup
This is everything you love about a baked potato loaded with cheddar, bacon and chives, only in soup form. You can customize the fat content if you want, using lite sour cream, reduced fat cheese, 1% milk and turkey bacon. Did I do this? Nope, but I have had it both ways and it is delicious either way. Now before you get down to the ingredient list and see cauliflower, and you don't care for it, I want to tell you that there is no way you can tell there is cauliflower in this soup. Trust me on this. It tastes like rich creamy potato all the way. I just took half the carbs out. I know you're gonna love it.
Baked Potato Soup
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 regular or 1% milk
1/2 cup lite or regular sour cream
2 T. butter or I can't believe it's not butter
10 tablespoons sharp cheddar cheese, regular or reduced fat
6 tablespoons chopped chives or green onions
3 slices bacon, cooked and crumbled (use turkey bacon if you desire)
Pierce potatoes with fork; microwave on high for 5 minutes turn over and microwave for another 5 minutes, until tender. Cool and 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 sour cream. Use an immersion blender to puree until smooth. (If you do not have an immersion blender you can use a regular blender or food processor but I would blend them all and then cook the additional 5 minutes). Add salt and pepper to taste and cook on low another 5 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with cheese, chives and bacon. Makes 6 cups soup.