Ingredients:
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets
- 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)
Directions:
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.
Servings: 5
• Size: 1 cup
• Points +: 5 pts
• Smart Points: 6
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g
Source: skinnytaste