Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Total time: 20 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 medium russet potatoes (washed and dried); 1 small head cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets); 1 1/2 cups chicken broth; 1 1/2 cups 1% reduced-fat milk; kosher salt and freshly cracked black pepper (to taste); 1/2 cup light sour cream; 10 tbsp reduced-fat shredded sharp cheddar cheese; 6 tbsp chopped chives (divided); 3 slices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))

This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

5 servings

2 medium russet potatoes (washed and dried)
1 small head cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups chicken broth
1 1/2 cups 1% reduced-fat milk
kosher salt and freshly cracked black pepper (to taste)
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps

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 400F 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.