Too-Good-to-Be-True Baked Potato Soup

By Treebs

Ingredients

• 2 medium russet (baking potatoes, about 6 oz each
• 3 1/2 c (16 oz) cauliflower florets (from 1 small head)
• 1 1/2 c Swanson 33% less sodium chicken broth
• 1 1/2 c 1% reduced-fat milk
• 1/2 c light sour cream
• 6 tbsp chopped fresh chives
• 3/4 tsp kosher salt
• Freshly cracked black pepper
• 10 tbsp shredded reduced-fat sharp cheddar cheese
• 3 slices center-cut bacon cooked and crumbled (or Turkey strips)

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Pierce the potatoes all over with a fork and microwave on high for 5 minutes. Turn them over and microwave until tender, 3 to 5 minutes longer. (Alternatively, bake at 400 degree F. for 1 hour or until tender.) Let cool. When cool enough to handle, peel and coarsely chop the potatoes.

Set a steamer basket in a large pot and fill with about 1 inch of water. Bring the water to a boil over high heat. Add the cauliflower, cover, and steam until tender, 5 to 6 minutes. Drain, remove the steamer basket, and return the cauliflower to the pot.

Set the pot over medium heat and add the broth, milk, and potatoes. Bring to a boil. Use an immersion blender to puree the soup until smooth. Add the sour cream, 3 tbsp of chives, and season with the salt and black pepper to taste. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, 8 to 10 minutes.

Remove the pot from the heat. Ladle the soup into 5 soup bowls. Top each with 2 tbsp of cheese, and divide the remaining chives and the bacon among them. Serve hot.