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Skinny Baked Potato Soup
40 minutes
Soups & Stews
0 of 1
0
285 cal/cup
skinnytaste.com
Ingredients
  1. 2medium (≈426gestimated from: Potato, flesh and skin, raw [Potato medium (2-1/4" to 3-1/4" dia)]) Potatoes, Russet washed and dried
  2. 1small (≈265gestimated from: Cauliflower, raw [head small (4" dia.)]) Cauliflower stem removed, cut into florets
  3. 1 1/2cups (≈360gestimated from: Soup, chicken broth, canned, less/reduced sodium [cup]) Chicken Broth
  4. 1 1/2cups (≈367.5gestimated from: Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D [cup]) Milk, 1%
  5. 1/2cups (≈115gestimated from: Sour cream, reduced fat [cup]) Sour Cream, Low-Fat
    6. Garnish
  6. 10tbsp (≈70.6gestimated from: Cheese, cheddar [cup, shredded]) Cheddar Cheese, Sharp
  7. 6tbsp (≈18gestimated from: Chives, raw [tbsp chopped]) Chives chopped, divided
  8. 3slices (≈84gestimated from: Pork, cured, bacon, unprepared [slice raw]) Bacon cooked and crumbled
Steps
  1. 1 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.
  2. 2 If using, don\'t forget to cook the bacon.
  3. 3 Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  4. 4 On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  5. 5 Use an immersion blender (or blend in a regular blender and return to pot) to puree until smooth.
  6. 6 Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  7. 7 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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