Baked Potato Soup

Looking for something to warm you up? Hur ya go... All the flavors you find in a baked potato loaded with cheddar, bacon and chives in the form of a warming soup. Enjoy!

Top with cheese and bacon!
Photo by Melissa S.
Top with cheese and bacon!
Top with cheese and bacon!

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5

servings

Ingredients

  • 2

    russet potatoes, washed and dried

  • 1

    small head cauliflower, stem removed cut into florets

  • 1 1/2

    cups fat free chicken broth

  • 1 1/2

    cups 1% reduced-fat milk

  • Salt and freshly cracked black pepper

  • 1/2

    cup light sour cream

  • 10

    tablespoons reduced-fat sharp cheddar cheese, shredded

  • 6

    tablespoons chives, chopped, divided

  • 3

    slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 to 5 minutes, until tender. Or if you prefer to use your oven, bake at 400°F 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 to 10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tablespoons cheese, remaining chives, and bacon.

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