Baked Potato Soup

 

serving: 5 – size: 1 cup – calories: 200 – carbs: 20g – fat: 7g – points+: 5pts – smart points: 6 

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 cup 1% reduced fat milk
  • salt and pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced fat shredded sharp cheese
  • 1/3 cup green onions, chopped
  • 3 slices bacon, cooked and crumbles (you can use turkey bacon if you prefer).

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Directions

  1. Pierce potatoes with a fork: microwave on high for 5 min, turn over and microwave another 3-5 min, until tender. Cool. Peel potatoes.
  2. 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 blender or food processor to puree until smooth. Add sour cream, half of the green onions, salt and pepper and cook on low another 5-10 min, stirring occasionally.
  3. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining green onions, and bacon.

Baked Potato Soup

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 cup 1% reduced fat milk
  • salt and pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced fat shredded sharp cheese
  • 1/3 cup green onions, chopped
  • 3 slices bacon, cooked and crumbles (you can use turkey bacon if you prefer).

Instructions

  1. Pierce potatoes with a fork: microwave on high for 5 min, turn over and microwave another 3-5 min, until tender. Cool. Peel potatoes.
  2. 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 blender or food processor to puree until smooth. Add sour cream, half of the green onions, salt and pepper and cook on low another 5-10 min, stirring occasionally.
  3. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining green onions, and bacon.
http://revampfitness.com/baked-potato-soup/

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