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Baked potato soup- 5 pts
Nb persons: 0
Yield: 5- 1 cup servings
Preparation time:
Total time:
Source:
| Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g | |
| 2 | russet potatoes, washed and dried |
| 1 small head | cauliflower, 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 |
| 10 tbsp | reduced-fat shredded sharp cheddar cheese |
| 6 tbsp | chopped chives, divided |
| 3 slices | bacon, cooked and crumbled, (you can use turkey bacon if you prefer) |
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.
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 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.
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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