Appetizers / Soups / Salads

Light Baked Potato Soup takes several minutes to prepare.

Light Baked Potato Soup takes several minutes to cook.

Light Baked Potato Soup makes 11 servings.

The ingredients for Light Baked Potato Soup are:

4 medium Russet potatoes, washed and dried
1 small head of cauliflower, stem removed, cut into florets
2 c. 98% Fat-free chicken broth
3 c. 2% milk
1/2 c. light sour cream
1 c. shredded cheddar cheese
6 Tbsp. chopped chives
1 (2.5oz) pkg. of real bacon pieces
salt & pepper to taste

Here is how you make Light Baked Potato Soup:

Pierce potatoes with fork and microwave on high for 5 mins. Turn over and microwave 3-5 mins more. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot on medium heat. Add broth, milk and potatoes and bring to a boil. Use immersion blender, or hand mixer if you want it chunkier, to puree. Add sour cream, cheese, chives, bacon and salt and pepper, and cook on low 5-10 mins, stirring occasionally. Remove from heat and serve.Serving Size: Makes 11 - 1 cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user BIGREDANGEL.

The nutritional information for Light Baked Potato Soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 180.7

• Total Fat: 7.6 g
• Cholesterol: 25.8 mg
• Sodium: 436.1 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 2.3 g
• Protein: 9.3 g