Skinny Baked Potato Soup (adapted from skinnytaste.com)
2 large russet potatoes, rinsed and dried
1 small head cauliflower, cut into florets
1 1/2 c. vegetable broth
1 1/2 c. skim milk
1/2 c. light sour cream
Salt and pepper to taste
2 T. shredded sharp cheddar cheese, for serving6 T. sliced green onions, for serving
3 slices cooked and crumbled bacon, for serving
Pierce the potatoes with a fork and microwave on high for 5 minutes. Turn over and microwave another 3-5 minutes or until the potatoes are fork tender. Cool and peel the potatoes.
Meanwhile steam the cauliflower florets in a large covered pot until tender, about 10 minutes. Drain and return to the pot. Over medium heat add the potatoes, broth and skim milk and bring to a boil. Reduce to a simmer and cook for 5 minutes. Take the pot off the heat and, using an immersion blender, puree the soup until smooth. Add the sour cream, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from the heat, ladle into bowls and top with cheese, onion and bacon.
4 servings (301 calories each serving) according to my calculator on loseit.com
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