Sunday, November 13, 2011

Potato Soup

Adapted from Skinny Taste

A delicious and filling soup, perfect for a cold day! We couldn't stop talking about how wonderful this soup was! Better than any potato soup we've ever had at a restaurant. This will for sure be a winter staple!

  • 2 russet potatoes, washed and dried
  • 1 head of cauliflower, cut into florets
  • 1 1/2 cups chicken broth
  • 1 1/2 cups skim milk
  • salt and pepper to taste
  • 1/2 cup light sour cream
  • 3 slices of bacon, cooked and crumbled
  • cheddar cheese

Pierce potatoes with a fork and microwave for 5 minutes. Turn potatoes over and microwave for another 5 minutes. Let potatoes cool, then peel them.

Steam cauliflower until tender, drain, and return to pot. Add the chicken broth, milk, and potatoes and bring to a boil on medium heat. Once the soup has reached a boil, remove from heat and pour into a blender. Puree until smooth. Pour back into pot and add sour cream, bacon crumbles, salt, and pepper (taste to see desired amount of salt and pepper). Cook on low for another 5-10 minutes.

Serve with cheddar cheese sprinkled on top.

Yield: 5 servings

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