Hey, look at you! You’re looking great! You deserve something delicious as a special treat! We know, you don’t want to spoil your diet, so how about a bowl of Skinny Baked Potato Soup? Seems like the right kind of meal to feel like we’re indulging without going overboard! It’s creamy, hearty, and tangy, with cheese and even a crumble of succulent bacon. But the trick is using lower-fat ingredients so you enjoy the nourishment without the guilt! Dive into a bowl of Skinny Baked Potato Soup and let your worries (and the pounds) melt away!
Ingredients
- 2 medium russet potatoes, washed and dried
- 1 small head cauliflower, stem removed, cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups reduced-fat milk
- 1/2 cup light sour cream
- 6 tablespoons chives, chopped, divided
- kosher salt, to taste
- black pepper, to taste
- 10 tablespoons reduced-fat cheddar cheese, shredded
- 3 slices center-cut bacon, cooked and crumbled
Directions
Step 1 –With a fork, pierce the potatoes all over.
Step 2 –Microwave the potatoes on high power for 5 minutes.
Step 3 –Flip the potatoes over and microwave until tender, about 3-5 minutes.
Step 4 –Allow the potatoes to cool until safe to handle.
Step 5 –Peel the potatoes.
Step 6 –In a large covered pot filled with water, steam the cauliflower until tender, about 5 minutes.
Step 7 –Drain the cauliflower and return it to the pot.
Step 8 –In the pot with the cauliflower over medium heat, add the chicken broth, the milk, and the potatoes and bring the mixture to a boil.
Step 9 –Using an immersion blender, purée the mixture until smooth.
Step 10 –Add the sour cream, 1/2 of the chives, the salt, and the pepper and stir to combine.
Step 11 –Reduce the heat to low and simmer, stirring occasionally, until the flavors meld together and the soup thickens slightly, about 5-10 minutes.
Step 12 –Evenly pour the soup into five serving bowls.
Step 13 –Top each serving bowl with an even amount of the cheese, the remaining chives, and the crumbled bacon.
Step 14 –Serve.
