Baked Potato Soup

Baked Potato Soup Healthy Recipe

5 Servings 30 min Cook

Macros/Serving: 277 Calories
Tags:vegetarian | soup


2 Potato large (3" to 4-1/4" dia) Russet Potatoes
1 Head small (4" dia.) Cauliflower
1 1/2 Cup Chicken Broth
1 1/2 Cup Reduced Fat Milk
1 Dash Salt
1 Dash Pepper
1/2 Cup Sour Cream
6 Tbsp chopped Chives
10 Tbsp, shredded Cheddar Cheese


Pierce potatoes with a fork; microwave on high for 5 minutes; turn over and microwave another 3-5 minutes, until tender.

Cool and peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender, 5-7 minutes.

Drain and return to pot.

On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Use an immersion blender to purée 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.


Recipe inspired by: http://www.