It has been ridiculously cold here in Tennessee the last few weeks (as it has in the entire southeast!). Cold weather is definitely soup weather! I love salads, but it’s always harder to eat a cold salad when I can’t feel my toes. Just me?? 😉 So I’ve been making some soups that are just as healthy as salads – packed with veggies!- and easy enough to whip up after a long day at work. Trust me, I’m pregnant AND I’ve had (another..ugh!) cold and I still had enough energy to make this soup after work – SO EASY! And did I mention that it tastes delicious too?! It’s creamy just like “regular” potato soup and my meat-loving husband even approved! Bonus points for using ingredients you probably always have on hand. Enjoy!
Skinny Baked Potato Soup
2 medium russet potatoes, washed and dried
16 oz cauliflower rice (fresh or frozen)
1-1/2 cups chicken stock
1-1/2 cups skim 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 (optional)
3 slices bacon, cooked and crumbled
1. Pierce potatoes with a fork; microwave until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower in the microwave according to package directions.
3. In large pot over medium heat, combine cauliflower rice, chicken stock, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives (if using), salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Yield: 5 servings.
5. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
*from Skinnytaste
Nutritional Info (per 1 cup with toppings): 200 calories; 7 g fat; 23 g carbohydrates; 3.5 g fiber; 14 g protein.
