Loaded Potato Soup

  
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled

Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree 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, and bacon.

Serves 4.

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