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Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a light soup!



Baked Potato Soup

Servings: 5 • Size: 1 cup

Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g Protein: 11.9 g

    1 small head of cauliflower, stem removed cut into florets

    2 russet potatoes-washed and dried

    1 1/2 cups fat free chicken broth

    1 1/2 cups 1% reduced-fat milk

    salt and freshly cracked black pepper

    1/2 cup light sour cream

    10 tbsp reduced-fat shredded sharp cheddar cheese

    6 tbsp chopped chives, divided

    3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)


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 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. 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.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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