Baked Potato Soup

This is a recipe from Rachael Ray's magazine. She recommends serving it with breadsticks. Use an immersion blender to easily puree the soup.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large baking potatoes, peeled, halved lengthwise and thinly sliced crosswise
• 3  cups milk
•  salt
•  fresh ground black pepper
• 1⁄2 head cauliflower, cored and chopped
• 1  bunch scallion, white and green portions thinly sliced separately
• 4  slices bacon
• 1  cup cheddar cheese, shredded
• 1⁄4 cup sour cream

Directions

1. In large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
2. Cover and bring to a boil over medium-high heat.
3. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
4. Add the remaining 1 cup milk, then puree the soup.
5. Season with salt and pepper.
6. Microwave the bacon at high power until crisp, 3-4 minutes; crumble.
7. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.