Skinny Baked Potato Soup

It's another snow day here in Kansas City today!  I really do enjoy these days at home with my kids.  I also really enjoy making this baked potato soup when it is cold and snowy outside.  This is the kind of soup that warms you from the inside out and you can feel okay about eating a big bowl of it because some of the potato is replaced by cauliflower.  Shhhhh.....don't tell.  This is a pureed soup so I promise no one will know!  Go ahead and try it.  I promise you won't miss the extra potato and the cauliflower flavor is not too strong!  You will love it.  Enjoy!

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 serving
6 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