This baked potato soup is anything but ordinary. You’ll love how all of the tastes of the ingredients mix, especially on a cold night.
Ingredients
For the baked potato soup the ingredient list includes:
1/2 cup fat-free chicken broth
2 medium russet potatoes
3 slices bacon
6 tablespoons chopped chives
1 1/2 cups 1% reduced-fat milk
16-oz head of cauliflower
freshly cracked black pepper
1/2 cup light sour cream
10 tablespoons reduced-fat shredded cheddar cheese
You need to wash the potatoes and cut the cauliflower head into florets before you start cooking.
Instructions
Use a fork to poke the potatoes, then cook them in the microwave for 5 minutes on high, then add 3-5 more minutes so that they become softer. You should now peel them.
Get a pot with water and steam the cauliflower florets.
Remove the water and put the florets in the pot. Combine them with the potatoes, chicken broth, and the milk. Cook them until they start boiling.
Once it’s done, you can place them in a blender to create a puree.
You can continue cooking them together with half the chives, sour cream, salt, and pepper for up to 10 minutes. Mix it often.
Serve the baked potato soup with cheese on top, bacon and chives.
