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Soup Sunday: Skinny Baked Potato

Monday, January 13, 2014

Okay so I know what you're thinking... 
skinny baked potato soup? Not possible.

But, ALAS, it is! Thanks to the genius of Gina over at SkinnyTaste

So what is the secret? Cauliflower. Instead of using all potatoes, Gina substituted cauliflower which completely cuts the carbs and calories down without losing flavor. This is also a great way to hide some veggies for any picky eaters in the family. 

measuring cups from Anthropologie last year

Here's what you need...

2 russet potatoes, washed & dried
1 small head of cauliflower, stem removed and cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% milk
salt and freshly cracked black pepper to taste
1/2 cup light sour cream
1 pakcage reduced-fat shredded sharp cheddar cheese
6 chives, chopped
4 slices turkey bacon, cooked and chopped finely

And here's what you do...

Pierce the potatoes with a fork and microwave until tender. I microwaved mine for 5 minutes, flipped them over, and did another 4 minutes after that. You could also bake them at 400 degrees for 1 hour or boil them. Once tender, let them cool and then peel them. I know it's odd to peel them afterwards, but doing this keeps more of the vitamins and minerals within the potato instead of peeling first and then cooking. You can use this easy how-to-peel-a-boiled-potato from a true Idaho-ian for help (I struggled, I'm not gonna lie to you). 

Steam cauliflower with water in a large covered pot until tender. You can test them by seeing if a fork easily pierces through. Once done, drain them and then return to the pot. I ended up using a lot of cauliflower in mine (I'm not really sure what constitutes a "small" head of cauliflower) but it still turned out really delicious. 

On medium heat add the chicken broth, milk, potatoes and bring to a boil. Use a hand-held blender to puree until smooth (or transfer like I did to a blender... be careful not to burn yourself!!) 

Add sour cream, half of your chives and salt & pepper. Continue cooking on low for 10 minutes, stirring occasionally. I also added half of the bacon as well at this point but that is up to you!

Once you are ready to eat, ladle soup into bowl and top with cheese, chives and bacon. 

This baby bullet is seriously coming in handy. 


And there you have it. SKINNY baked potato soup. 

And here's a new little addition to our kitchen...


It's just too perfect/accurate/wonderful. I'm getting thirsty just looking at it. 

Cheers friends!


2 comments:

  1. Lauren, this looks DELISH! Sorry for being a creeper :) I did try your chicken taco recipe (featured in yesterday's post lol) and we ate it again last night!! I'm loving all of these recipes!!! I will def try this one as well.

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    Replies
    1. Haha not creepy at all! Glad you guys tried them out and enjoyed them :) My mom, sister and I have started a new "mommy + daughter" cooking day so I'll have tons more recipes to come!! FOOD 4 THE WIN

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