Baked Potato Soup
I’m such a baby but it’s been freezing here! Like literally freezing temps. When I moved to Arizona I signed up for warm weather not below freezing temperatures, blah! Anyways, with the cold weather I knew I needed soup. I saw a skinny baked potato soup recipe and was intrigued. The secret to this soup is puree cauliflower to give it more consistency.
The positive: It was quick to make. The secret was heating the potatoes in the microwave to cook them. However, I had to also steam the cauliflower which added a tad bit more of time. This soup recipe is also less than 200 calories (if you don’t include bacon). With the extra potato soup I threw it into my freezer and had it as leftovers and it tasted even better than when I originally made it. I also received compliments at work that it smelled really good.
The Negative: I had to add a lot of pepper to give it flavor. The lack of flavor really was a negative for me. Maybe if I had added some turkey bacon to the recipe I’d feel different but instead I kept adding cheese to give it flavor. However, as a left over maybe the flavors absorbed better together but it tasted fine as a left over.
Overall: This soup was okay. Maybe it’s because it’s a skinny version but it wasn’t my favorite and it tasted kind of watery. I probably will try making it again and seeing if turkey bacon makes a difference but even if it doesn’t I’d probably make it and freeze it for lunches.
All in all I give the recipes a 3 out 5 star rating.
This recipe was taken from Skinny Taste
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, 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)
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, bakeat 400° 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.