Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.
When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!
Baked Potato Soup
From Skinnytaste
Ingredients
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)
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 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.
