Baked Potato Soup

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
  1. 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.
  2. Steam the cauliflower florets until they are extremely tender. Transfer the cauliflower to a food processor and puree until smooth.
  3. 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!
  4. Fold in the sour cream. Salt and pepper accordingly. Let the soup come together for 5 or 10 more minutes.
  5. Ladle ~1 1/2 c. of soup into a bowl. Sprinkle over cheese and bacon. Enjoy. Mmm :)
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