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Mar 27, 2012

Healthified Baked Potato Soup

I love me a good bowl of Baked Potato Soup, but not so much with all those calories that come with it. So I found a great recipe that uses potato and cauliflower, yes, CAULIFLOWER to reduce the calories and I have to say that I am SO thrilled with this find. It makes the soup really creamy and I couldn't even tell a difference! What a great trick! Here's the recipe so you can make it too!

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

To make:
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!

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