Baked Potato Soup

Derek's mom makes a really good baked potato soup, I got the pleasure of trying it last year when I got to tag team Christmas Eve dinner with Derek's mom (huge honor, possibly in the top 10 greatest moments of my life) I made my bread bowls, and Derek's mom made her baked potato soup. Mine probably doesn't compare to how good her's is, because according to Derek it was too healthy, but I thought it tasted really good!

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% 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 (you can use turkey bacon if you prefer)

Bake the potatoes in the oven for one hour at 400°

While potatoes are baking, 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. Pour soup into blender and puree until smooth, and then return to the potAdd 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.

1 comment

  1. oh my gosh! I just tried making this today but in a crockpot. I'm crossing my fingers it tastes yummy. I love that cauliflower snuck in to make it a tiny bit more healthy.