Skinny Baked Potato Soup

Back to Recipe

http://www.skinnytaste.com/2011/02/baked-potato-soup.html

40 minutes

5 cups (5 servings x 1 cup/serving)

Soups & Stews

285 cal/cup

jdelaney72

Ingredients

2medium (≈426gestimated from: Potato, flesh and skin, raw [Potato medium (2-1/4" to 3-1/4" dia)]) Potatoes, Russet washed and dried

1small (≈265gestimated from: Cauliflower, raw [head small (4" dia.)]) Cauliflower stem removed, cut into florets

1 ¹/₂cups (≈360gestimated from: Soup, chicken broth, canned, less/reduced sodium [cup]) Chicken Broth

1 ¹/₂cups (≈367.5gestimated from: Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D [cup]) Milk, 1%

¹/₂cups (≈115gestimated from: Sour cream, reduced fat [cup]) Sour Cream, Low-Fat

Garnish

10tbsp (≈70.6gestimated from: Cheese, cheddar [cup, shredded]) Cheddar Cheese, Sharp

6tbsp (≈18gestimated from: Chives, raw [tbsp chopped]) Chives chopped, divided

3slices (≈84gestimated from: Pork, cured, bacon, unprepared [slice raw]) Bacon cooked and crumbled

Steps

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 400Â° for 1 hour or until tender. Cool. Peel potatoes.
2 If using, don\'t forget to cook the bacon.
3 Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
4 On medium heat, add chicken broth, milk, potatoes and bring to a boil.
5 Use an immersion blender (or blend in a regular blender and return to pot) to puree until smooth.
6 Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
7 Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.