Baked Potato Soup

Baked potato soup with a healthy twist.  Well, except the bacon topping 😏

On a cool day a homemade bowl of soup and a grilled cheese sandwich is just the ticket. Healthy, economical and absolute comfort food.

This is another recipe I tried from SkinnyTaste. You use potatoes and cauliflower for the base. now the toppings are to your preference and we used bacon, cheese and scallions.

·        Here is the recipe from the SkinnyTaste site.

Baked Potato Soup

2 medium russet potatoes, washed and dried

1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets

1 1/2 cups  chicken broth

 1 1/2 cups 1% reduced-fat milk

       salt and freshly cracked black pepper

       1/2 cup light sour cream

 shredded sharp cheddar cheese

    6 tbsp chopped chives, divided (I used scallions)

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

DIRECTIONS

.     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 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 5-10 minutes, stirring occasionally.

 Top each serving with cheese, remaining chives/scallions and bacon.

Sharing this soup and grilled cheese with Souper Sunday at Kahakai Kitchen this week.

Check out Deb's Sour Lentil Soup  this week.

Also sharing with Beth Fish's Weekend Cooking Series.