This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
2medium russet potatoes(washed and dried)
1small head of cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2cupsfat free chicken broth
1 1/2cups1% reduced-fat milk
salt and freshly cracked black pepper
1/2cuplight sour cream
10tbspreduced-fat shredded sharp cheddar cheese
3slicesbacon(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 400F 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.