Light Baked Potato Soup

Name: Light Baked Potato Soup Recipe
Yield: 11
Ingredients: 4 medium Russet potatoes washed and dried; 1 small head of cauliflower stem removed cut into florets; 2 c. 98% Fat-free chicken broth; 3 c. 2% milk; 1/2 c. light sour cream; 1 c. shredded cheddar cheese; 6 Tbsp. chopped chives; 1 (2.5oz) pkg. of real bacon pieces; salt & pepper to taste

(1)

Number of Servings: 11

Ingredients

4 medium Russet potatoes, washed and dried1 small head of cauliflower, stem removed, cut into florets2 c. 98% Fat-free chicken broth3 c. 2% milk1/2 c. light sour cream1 c. shredded cheddar cheese6 Tbsp. chopped chives1 (2.5oz) pkg. of real bacon piecessalt & pepper to taste

Directions

Pierce potatoes with fork and microwave on high for 5 mins. Turn over and microwave 3-5 mins more. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot on medium heat. Add broth, milk and potatoes and bring to a boil. Use immersion blender, or hand mixer if you want it chunkier, to puree. Add sour cream, cheese, chives, bacon and salt and pepper, and cook on low 5-10 mins, stirring occasionally. Remove from heat and serve.

Serving Size: Makes 11 - 1 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user BIGREDANGEL.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 180.7
Total Fat: 7.6 g
Cholesterol: 25.8 mg
Sodium: 436.1 mg
Total Carbs: 18.6 g
Dietary Fiber: 2.3 g
Protein: 9.3 g

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