1 small head of 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
Instructions
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. 207
calories per 1 cup
Originally Submitted
11/27/2011
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