Cauliflower Baked potatoe soup

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Cauliflower Baked potatoe soup calories by ingredient
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Number of Servings: 5


    2 russet potatoes (I left the skin on)
    1 head of cauliflower
    1 1/2 cups milk
    2 cups chicken stock
    1/2 cup light sour cream
    6 TBL fresh chopped chives
    1/2 cup FF shredded cheese
    6 TBL Hormel bacon pieces



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.

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