I couldn't have planned it better to make soup on this rainy day. I've been searching for a baked potato soup that was still "skinny" since it is the beginning of 2012 and my resolutions are intact. I stumbled upon Gina's Skinny Recipes through Pinterest, and have flagged a few recipes to try, this being my first. I definitely will be making more recipes from the site in the future. I didn't have a immersion blender, so I just poured my soup into a regular blender to puree and it turned out great. I really enjoyed this recipe, my husband went back for thirds, so I know it's a winner. I hope you enjoy!
Serving size: 1 cup, Servings: 5, Calories: 207.
- 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 & pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 2 slices of bacon, cooked and crumbled (optional)
- Pierce potatoes with a fork; microwave on high for 5 minutes. Turn over and microwave another 5 minutes or until tender. Cool. Peel potatoes.
- Meanwhile, steam cauliflower 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 (or regular blender) to puree until smooth. Add sour cream, half the chives, salt & pepper and cook on low another 5-10 minutes, stirring occasionally.
- Remove from heat. Ladle 1 cup soup into each bowl. Top with 2 tbsp cheese, remaining chives, and bacon.
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