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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 210.7
  • Total Fat: 6.4 g
  • Cholesterol: 24.6 mg
  • Sodium: 655.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.1 g

View full nutritional breakdown of Baked potato soup calories by ingredient
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Baked potato soup

Submitted by: TINKIF967


Number of Servings: 5

Ingredients


    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)

Directions


Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400 for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, 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. 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.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user TINKIF967.






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