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Medifast - Cream of Baked "potato" Soup
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1 1/2 cup | cauliflower, fresh or frozen, (3 greens) |
1 cup | chicken broth, (1 condiment) |
3 wedges | laughing cow light garlic and herb, (1 1/2 healthy fats) |
Sea salt to taste | |
1/8 tsp | pepper, (1/4 condiment) |
1 tbsp | fresh chive, (1/7 condiment) |
2 tbsp or 0.5 oz | 2% reduced fat cheddar cheese, (1/8 or 2 oz lean) |
1 tsp | turkey bacon bits |
Directions:
Remember leaves and thick core from the Cauliflower, coarsely chop, and reserve 1 1/2 cups. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender.
Remove from heat and place in a blender. Add laughing cow light cheese, salt and pepper. Place the top in the pitcher, blend on high 30 seconds or until smooth. Pour into a bowl and add cheddar cheese, bacon bits, chives. Keep warm until ready to serve.
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