BAKED POTATO SOUP RECIPE - (4.6/5)

Baked Potato Soup Recipe - (4.6/5) image

Provided by á-10139

Number Of Ingredients 9

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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 tablespoons reduced-fat sharp cheddar cheese, shredded
6 tablespoons chives, chopped, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Steps:

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 to 5 minutes, until tender. Or if you prefer to use your oven, bake at 400°F 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 to 10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tablespoons cheese, remaining chives, and bacon.