BAKED POTATO SOUP WITH CAULIFLOWER (RACHAEL RAY)
Couldn't find a baked potato soup on here that had cauliflower in it, so here is one. Courtesy of Everyday with Rachael Ray.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 30m
Yield 4 1 1/2 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
- Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
- Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
- Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
- Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
Nutrition Facts : Calories 448.6, Fat 29.4, SaturatedFat 15.4, Cholesterol 77, Sodium 486.1, Carbohydrate 28.5, Fiber 3.1, Sugar 2.5, Protein 18.9
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