Appetizers / Soups / Salads

Cauliflower Baked potatoe soup takes several minutes to prepare.

Cauliflower Baked potatoe soup takes several minutes to cook.

Cauliflower Baked potatoe soup makes 5 servings.

The ingredients for Cauliflower Baked potatoe soup are:

2 russet potatoes (I left the skin on)
1 head of cauliflower
1 1/2 cups milk
2 cups chicken stock
1/2 cup light sour cream
6 TBL fresh chopped chives
1/2 cup FF shredded cheese
6 TBL Hormel bacon pieces

Here is how you make Cauliflower Baked potatoe soup:

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. Serving Size: Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user CARBJUNKIE83.

The nutritional information for Cauliflower Baked potatoe soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 203.1

• Total Fat: 4.4 g
• Cholesterol: 38.9 mg
• Sodium: 649.8 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 4.4 g
• Protein: 16.0 g