Cauliflower Baked potatoe soup
- Number of Servings: 5
Ingredients
2 russet potatoes (I left the skin on)1 head of cauliflower1 1/2 cups milk2 cups chicken stock1/2 cup light sour cream6 TBL fresh chopped chives1/2 cup FF shredded cheese6 TBL Hormel bacon pieces
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: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CARBJUNKIE83.
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: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CARBJUNKIE83.
Nutritional Info Amount Per Serving
- Calories: 203.1
- Total Fat: 4.4 g
- Cholesterol: 38.9 mg
- Sodium: 649.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.4 g
- Protein: 16.0 g
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