Wednesday, November 2, 2011

Baked Potato Soup

The secret to those hearty soup is that instead of being stocked full of potatoes and heavy cream, the recipe only calls for 2 potatoes, and the rest of the filler is... wait for it.... Cauliflower. My number one hated vegetable. But everyone deserves a second chance, and cauliflower really redeemed itself here. Topped with some chives, a little crumbled bacon and cheese, it really tastes just like a loaded baked potato.

Baked Potato Soup

  • 2 russet potatoes, washed and dried
  • 1 small head of cauliflower, stems removed and cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups low fat milk
  • salt and freshly cracked pepper
  • 1/2 cup light sour cream
  • 10 tbsp. reduced fat shredded cheddar cheese
  • 6 tbsp. chopped chives, divided in half
  • 3 slices bacon, cooked and crumbled
Pierce potatoes with a fork; microwave on high for 5 minutes, tun over and cook another 3 to 5 minutes. Cool potatoes, peel if desired.

Steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, and potatoes and bring to a boil. Use an immersion blender or regular blender (in batches) and puree until smooth. Add sour cream, half of the chives, salt, and pepper; cook on low another 5-10 minutes. Stir 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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