Healthified Baked Potato Soup
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1 or 2% 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
For a really quick way to cook the potatoes you can 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 (which I have to say that I do) bake at 400° F for 1 hour or until tender.
Cool and then 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 a food processor or 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.
and then do a little dance because it tastes oh-so-good and it's healthy!