I love Baked Potato soup. I made up my own recipe and then after making it a couple of times (and enjoying it TOO much.) I realized how wicked it actually was. So I started a search to find a healthy version.
Last October I found the perfect soup over at skinnytaste.com they called it Skinny Baked Potato Soup.
I did adapt it a little from the original recipe here.
So I am going to give you my version.
I made this last night and completely forgot I was supposed to bake the potatoes. I peeled and boiled them and it worked just as good.
As usual I doubled this recipe as we love to have some left over soup in the fridge. I mean really why do this twice as often - double and save for another day that's my motto.
2 russet potatoes, washed and dried (microwave, cooked in oven - or peeled and boiled)
1 small head of cauliflower, stem removed and cut into florets
1 1/2 cups of fat free chicken broth (When I doubled this I had the 1 liter carton and just added it all).
1 1/2 cups 1% milk
salt and fresh cracked pepper
1/2 cup sour cream
cheese grated (to taste)
1 bag cooked crumbled bacon
Cook potatoes according to preference above.
Meanwhile, steam cauliflower then place in pot with chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half of the chives, salt and pepper, and cook for another 5-10 minutes.
Add the grated cheese (sharper the better) and bacon - stir until cheese has melted.
Ladle into soup bowls and enjoy top with remaining chives and enjoy.
This soup was all gone last night before I remember to take a picture. However it looks just like a loaded potato soup. The original recipe says to add the cheese and bacon afterwards...but we like it all mixed in.
All my kids including Little Jam LOVE this soup.
Healthy, hot, and delicious
Wednesday, February 27, 2013
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