light baked potato soup

With 100 degree temps here in Houston, you're going to be seeing a lot of salad and quick stove-top recipes on the blog.  Our oven heats up our little, old house more than either of us can handle! This quick and easy baked potato soup is surprisingly healthy.  I think you'll love it!

Light Baked Potato Soup

adapted from Gina's Skinny Recipes

2 russet potatoes, washed

1 head of cauliflower, stem removed, cut into florets

1.5 cups chicken broth

1.5 cups milk

salt and pepper

1/2 cup light sour cream

1/4 cup shredded cheddar cheese

6 tbsp chopped chives

3 slices turkey bacon, cooked and crumbled

Pierce potatoes with a fork and microwave on high for 5 minutes.  Turn over and microwave another 3 minutes, until tender.  Cool and peel.  Microwave cauliflower in a covered casserole dish with 1/4 cup of water for 8 minutes or until tender.  Drain and combine in a pot with potatoes, chicken broth and milk and bring to a boil.  Remove from heat and use an immersion blender to puree until smooth.  Add sour cream, half the chives, salt and pepper and cook on low for 10 minutes, stirring occasionally.  Remove from heat and serve with cheese, chives and bacon.