Wednesday, January 22, 2014

Baked Potato Soup Recipe

Baked Potato Soup Recipe

2russet potatoes, washed and dried
1small head of cauliflower, stem removed cut into florets
cups fat free chicken broth
cups 1% reduced-fat milk
salt and freshly cracked black pepper
½cup light sour cream
10tbsp reduced-fat shredded sharp cheddar cheese
6tbsp chopped chives, divided
3slices 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.

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