Baked Potato Soup Recipe

Baked Potato Soup Recipe

Ingredients

2	russet potatoes, washed and dried
1	small head of cauliflower, stem removed cut into florets
1½	cups fat free chicken broth
1½	cups 1% reduced-fat milk
	salt and freshly cracked black pepper
½	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 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.