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–+ servings

Loaded Baked Potato Soup Made Skinny

Loaded Baked Potato Soup Made Skinny

Ingredients
  

  • 2 medium russet potatoes,, washed and dried
  • 1 small head of cauliflower, about 16 ounces, stem removed cut into florets
  • 1 cup onions, diced
  • 3 slices bacon or turkey bacon if desired, see shopping tips
  • 1 (14.5oz) can reduced-sodium chicken broth, I used Swanson's
  • 1½ cups 2% reduced-fat milk
  • Salt and black pepper, to taste
  • 1 (5.3 oz) container nonfat Greek yogurt or ½ cup light sour cream
  • 10 tablespoons reduced-fat cheddar cheese, shredded
  • 6 tablespoons chives or scallions, chopped and divided
  • 1 tablespoon light butter or Smart Balance light

Instructions
 

  • To Cook Potatoes: Preheat oven to 400 degrees. Wash and dry potatoes and pierce all over with a fork. Wrap each in foil and bake for 1 hour or until tender. Cool. Peel potatoes and cut into chunks. Or cook potatoes in microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender.
  • To Cook Cauliflower: Add cauliflower florets to a large pot of water. Bring to a boil then down to a simmer, cover pot and cook until tender. Drain and return to pot.
  • To Cook Onions: Place onions on a microwave-safe plate or bowl and cook in microwave for 3-4 minutes to soften.
  •  To Cook Bacon: Line a plate with several paper towels. Place 3 bacon strips on the paper. Cover with more paper towels.  Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot.  Crumble bacon and set aside.
  • To Make Soup: In a large pot, add cooked chunks of potato, steamed cauliflower, softened onions, chicken broth, milk, and bring to a soft boil. Add a little salt and pepper, to taste. Use an immersion blender or potato masher to puree everything until smooth. Stir in yogurt or sour cream, half the chives,  a little more salt and pepper, if needed. Cook on low about another 8 minutes, stirring occasionally. Siir in 1 tablespoon butter.
  • When ready, ladle 1 cup soup into each bowl. Top each serving with 2 tbsps cheese, remaining chives, and crumbled bacon.
  •  Makes 6 cups. Each serving, 1 cup including toppings

Nutrition

Serving: 1cupCalories: 295kcalCarbohydrates: 28gProtein: 21gFat: 12gSaturated Fat: 7gCholesterol: 42mgSodium: 842mgFiber: 4gSugar: 9gBlue Smart Points: 6Green Smart Points: 7Plus Points: 8