Loaded Baked Potato Soup

About This Recipe

This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make!

Ingredients

• 2 medium russet potatoes (washed and dried)
• 1 small head cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
• 1 1/2 cups chicken broth
• 1 1/2 cups 1% reduced-fat milk
• kosher salt and freshly cracked black pepper (to taste)
• 1/2 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives (divided)
• 3 slices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Instructions

1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
5. Remove from heat. Ladle 1 cup soup into each bowl.
6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.