Skinnier Loaded Baked Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 russet potatoes, washed and dried
• 1 small head cauliflower, stem removed cut into florets
• 2 chicken bouillon cubes
• 1 1/2 cups fat free chicken broth
• 1 1/2 cups 1% low-fat milk
• salt and black pepper
• 1/2 cup light sour cream
• 10 tablespoons reduced-fat sharp cheddar cheese, shredded
• 6 tablespoons chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Recipe

• 1 boil peeled and cut potatoes and cauliflower with salted water or chicken broth in a large covered pot until tender. drain and return to pot. on medium heat, add chicken broth, milk, two bouillon cubes 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.
• 2 remove from heat. ladle 1 cup soup into each bowl. top each serving with 2 tbsp cheese, remaining chives, and bacon.