Skinny Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 213.2
- Total Fat: 9.7 g
- Cholesterol: 27.1 mg
- Sodium: 422.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.0 g
- Protein: 9.1 g
View full nutritional breakdown of Skinny Baked Potato Soup calories by ingredient
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
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.
(Note: I added 1 small onion and 1 red pepper, minced and sauteed, at the end for color and flavor. You can cook it separately and add, or start it in the pan with a little oil before you add other ingredients)
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, and remaining chives.
Serving Size: makes 5x1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SPARKLERNY.
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.
(Note: I added 1 small onion and 1 red pepper, minced and sauteed, at the end for color and flavor. You can cook it separately and add, or start it in the pan with a little oil before you add other ingredients)
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, and remaining chives.
Serving Size: makes 5x1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SPARKLERNY.