Today’s recipe is another winner from SkinnyTaste! This loaded baked potato soup is a healthier alternative to other potato soups out there as this recipe sneaks in a veggie to help reduce some of the starch and calories normally found in baked potato soup! The secret veggie….cauliflower!!
We made this Christmas Eve day with family and served it with build your own turkey/ham/grilled cheese sandwiches and it was a winner for sure! It’s perfect for these cold temps, as well. Hope you enjoy!!
Ingredients
- 2 medium sized russet potatoes, peeled and cut into cubes
- 1 head of cauliflower, cut into florets (about 3 1/2 cups)
- 1 1/2 c chicken broth
- 1 1/2 c 1% milk
- salt & pepper to taste
- 1/2 c light sour cream
- 10 tbsp shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 3 slices bacon, cooked and crumbled (could use turkey bacon if prefered)
Directions
- Parboil potatoes in a pot until fork tender.
- Steam cauliflower with water in a covered pot until fork tender. Drain and return to pot.
- Add chicken broth, milk, and potatoes to the pot and bring to a boil over medium heat.
- Use an immersion blender (or a food processor) to puree until smooth. (If using a food processor, pulse in small batches.)
- Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
- Remove from heat and serve immediately.
- Top with cheese, remaining chives, and bacon.
