Cauliflower Baked Potato Soup

Ingredients

• 2 medium russet potatoes, washed and dried

• 1 small head of cauliflower  , 3 1/2 cups or 16 ounces, stem removed cut into florets

• 1 1/2 cups fat free chicken broth

• 1 1/2 cups 1% reduced-fat 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

• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

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Directions

• Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.

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

• On 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.

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Nutrition:

Serving: 1cup, Calories: 200kcal, Carbohydrates: 23g, Protein: 14g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 323mg, Fiber: 3.5g, Sugar: 6g

Blue Smart Points:5

Green Smart Points:6

Purple Smart Points:4

Points +:5