Light & Healthier Potato Soup

By oldbklady

Ingredients

• 2 russet potatoes - cooked
• 1 bag of frozen cauliflower florets (or one small head) - cooked
• 1 1/2 cups fat free chicken broth
• 3/4 cup skim milk
• 3/4 cup fat free half and half
• 1/2 cup plain fat free yogurt
• 1/4 cup green onions (or to taste)
• salt and pepper - to taste
• Toppings (shredded cheese, green onion or chives, bacon bits)

Preparation

Step 1

Prepare potatoes (wash, dry, then boil, bake or microwave. I like to use microwaveable steamer bags. Potatoes cook in 4-7 minutes) Allow potatoes to cool, then peel.
Prepare cauliflower (steam with water in a large pot until tender), drain.
Puree cauliflower and one potato in a blender or food processor.
Add pureed cauliflower/potato, chicken broth, milk, half and half to a pot on medium heat.
Bring mixture to a boil
Add remaining potato (chopped), yogurt, green onions and salt and pepper to pot.
Cook on low for another 5-10 minutes, stirring occasionally.

To serve - top with cheese, green onions or chives, and bacon.