Skinny Baked Potato SoupSubmitted by: GILDA_345
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2 Russet Potatoes - Washed
1 Small Head Cauliflower
1.5 Cups Fat Free Chicken Broth
1.5 cups 2% Milk
Salt and Freshly Cracked Pepper
1/2 Cup Light Sour Cream
10 T Reduced Fat Cheddar Cheese, Shredded
6 T Chopped Chives, divided
3 Slices bacon, cooked and crumbled, can sub turkey bacon
Steam cauliflower, place in large pot with broth, milk, potatoes and bring to a boil. Use an immersion blender to blend until smooth. Add sour cream, half the chives, salt and pepper and cook another 5-10 minutes stirring occasionally.
Serve topped with remaining chives, bacon and cheese on top.
Serving Size: Makes 5 one-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GILDA_345.