Healthy Baked Potato Soup

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INGREDIENTS:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided

DIRECTIONS:

  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. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. 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.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

NUTRITION INFORMATION

Yield: 5, Serving Size: 1 cup

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 5
  • Protein: 14g
  • Calories: 200
  • Total Fat: 7g
  • Sodium: 323mg
  • Carbohydrates: 23g
  • Saturated Fat: 3g
  • Cholesterol: 17mg
  • Fiber: 3.5g
  • Sugar: 6g

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