Skinnier Loaded Baked Potato Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 Cup
- Serves:
- 5
ingredients
- 2 russet potatoes, washed and dried
- 1 small head cauliflower, stem removed cut into florets
- 2 chicken bouillon cubes
- 1 1⁄2 cups fat free chicken broth
- 1 1⁄2 cups 1% low-fat milk
- salt and black pepper
- 1⁄2 cup light sour cream
- 10 tablespoons reduced-fat sharp cheddar cheese, shredded
- 6 tablespoons chopped chives, divided
- 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
directions
- Boil peeled and cut potatoes and cauliflower with salted water or chicken broth in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, two bouillon cubes 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.
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