Skinny Baked Potato Soup

Name: Skinny Baked Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 2 medium russet potatoes, washed and dried; 1 small head cauliflower, stem removed, cut into florets; 1 1/2 cups chicken broth; 1 1/2 cups reduced-fat milk; 1/2 cup light sour cream; 6 tablespoons chives, chopped, divided; kosher salt, to taste; black pepper, to taste; 10 tablespoons reduced-fat cheddar cheese, shredded; 3 slices center-cut bacon, cooked and crumbled

Stove-Top Gastro-Pub Pork

Time: 20 minutes

Yield: 5 servings

About

Hey, look at you! You're looking great! You deserve something delicious as a special treat! We know, you don't want to spoil your diet, so how about a bowl of Skinny Baked Potato Soup? Seems like the right kind of meal to feel like we're indulging without going overboard! It's creamy, hearty, and tangy, with cheese and even a crumble of succulent bacon. But the trick is using lower-fat ingredients so you enjoy the nourishment without the guilt! Dive into a bowl of Skinny Baked Potato Soup and let your worries (and the pounds) melt away!

Ingredients

2 medium russet potatoes, washed and dried
1 small head cauliflower, stem removed, cut into florets
1 1/2 cups chicken broth
1 1/2 cups reduced-fat milk
1/2 cup light sour cream
6 tablespoons chives, chopped, divided
kosher salt, to taste
black pepper, to taste
10 tablespoons reduced-fat cheddar cheese, shredded
3 slices center-cut bacon, cooked and crumbled

Directions

Step 1 -With a fork, pierce the potatoes all over.

Step 2 -Microwave the potatoes on high power for 5 minutes.

Step 3 -Flip the potatoes over and microwave until tender, about 3-5 minutes.

Step 4 -Allow the potatoes to cool until safe to handle.

Step 5 -Peel the potatoes.

Step 6 -In a large covered pot filled with water, steam the cauliflower until tender, about 5 minutes.

Step 7 -Drain the cauliflower and return it to the pot.

Step 8 -In the pot with the cauliflower over medium heat, add the chicken broth, the milk, and the potatoes and bring the mixture to a boil.

Step 9 -Using an immersion blender, purée the mixture until smooth.

Step 10 -Add the sour cream, 1/2 of the chives, the salt, and the pepper and stir to combine.

Step 11 -Reduce the heat to low and simmer, stirring occasionally, until the flavors meld together and the soup thickens slightly, about 5-10 minutes.

Step 12 -Evenly pour the soup into five serving bowls.

Step 13 -Top each serving bowl with an even amount of the cheese, the remaining chives, and the crumbled bacon.

Step 14 -Serve.

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