Light Baked Potato Soup

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

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.