The Hunger Games & Red-Sun Wildfires
I needed to do something with those potatoes that we bought for St. Patty’s day Beef & Guinness Pie a few weeks ago. I’d been wanting to make some sort of soup for a while. This was the perfect way to use some of those potatoes in a healthy way. It turned out really really yummy.
Baked Potato Soup via Skinny Taste (5 servings)
- 2 1/2 yukon gold potatoes
- 1 small head of cauliflower, cut into florets
- 1 1/2 c. low sodium chicken broth
- 1 c. fat-free milk + 1/2 c. 2% milk
- 1/2 c. low fat sour cream
- 1 t. ground black pepper
- 1 1/2 – 2 t. kosher salt
- 8-10 T. fat-free cheddar cheese
- 2-3 strips of bacon, cooked & chopped
- Using a fork, pierce the clean potatoes a few times. Bake the potatoes in a preheated convection oven at 375F for an hour. Let the potatoes cool, and cut them into cubes with their skins on.
- Steam the cauliflower florets until they are extremely tender. Transfer the cauliflower to a food processor and puree until smooth.
- In a pot, bring chicken broth, and milk to a boil. Add the cauliflower puree and cubes of potato. Let the soup simmer for 15-30 minutes or until the soup has thickened up to a desired consistency. Stir occasionally!
- Fold in the sour cream. Salt and pepper accordingly. Let the soup come together for 5 or 10 more minutes.
- Ladle ~1 1/2 c. of soup into a bowl. Sprinkle over cheese and bacon. Enjoy. Mmm :)