About
Hey, look at you! You're looking great! You deserve something delicious as a special treat! We know, you don't want to spoil your diet, so how about a bowl of Skinny Baked Potato Soup? Seems like the right kind of meal to feel like we're indulging without going overboard! It's creamy, hearty, and tangy, with cheese and even a crumble of succulent bacon. But the trick is using lower-fat ingredients so you enjoy the nourishment without the guilt! Dive into a bowl of Skinny Baked Potato Soup and let your worries (and the pounds) melt away!
Ingredients
- 2 medium russet potatoes, washed and dried
- 1 small head cauliflower, stem removed, cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups reduced-fat milk
- 1/2 cup light sour cream
- 6 tablespoons chives, chopped, divided
- kosher salt, to taste
- black pepper, to taste
- 10 tablespoons reduced-fat cheddar cheese, shredded
- 3 slices center-cut bacon, cooked and crumbled
Directions
Step 1 -With a fork, pierce the potatoes all over.
Step 2 -Microwave the potatoes on high power for 5 minutes.
Step 3 -Flip the potatoes over and microwave until tender, about 3-5 minutes.
Step 4 -Allow the potatoes to cool until safe to handle.
Step 5 -Peel the potatoes.
Step 6 -In a large covered pot filled with water, steam the cauliflower until tender, about 5 minutes.
Step 7 -Drain the cauliflower and return it to the pot.
Step 8 -In the pot with the cauliflower over medium heat, add the chicken broth, the milk, and the potatoes and bring the mixture to a boil.
Step 9 -Using an immersion blender, purée the mixture until smooth.
Step 10 -Add the sour cream, 1/2 of the chives, the salt, and the pepper and stir to combine.
Step 11 -Reduce the heat to low and simmer, stirring occasionally, until the flavors meld together and the soup thickens slightly, about 5-10 minutes.
Step 12 -Evenly pour the soup into five serving bowls.
Step 13 -Top each serving bowl with an even amount of the cheese, the remaining chives, and the crumbled bacon.
Step 14 -Serve.
