I love me a good bowl of Baked Potato Soup, but not so much with all those calories that come with it. So I found a great recipe that uses potato and cauliflower, yes, CAULIFLOWER to reduce the calories and I have to say that I am SO thrilled with this find. It makes the soup really creamy and I couldn’t even tell a difference! What a great trick! Here’s the recipe so you can make it too!
For a really quick way to cook the potatoes you can 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 (which I have to say that I do) bake at 400° F for 1 hour or until tender.
Cool and then 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 a food processor or 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.
and then do a little dance because it tastes oh-so-good and it’s healthy!