Loaded Baked Potato Soup
Indulge in this wholesome and satisfying loaded baked potato soup that’s not only delightful to the palate but also a breeze to prepare!
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Ingredients
- 2 medium russet potatoes
- kosher salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives
- 3 slices center cut bacon
- 1 1/2 cups chicken broth
- 1 1/2 cups 1% reduced-fat milk
- 1 small head cauliflower
Instructions
- 1
Use a fork to poke holes into the potatoes. Cook them in the microwave on high for 5 minutes, flip them over, and continue microwaving for an additional 3 to 5 minutes, or until they are soft. Alternatively, if you prefer the oven method, bake them at 400°F for 1 hour or until they are tender. Allow them to cool down, then remove the skin from the potatoes.
- 2
In the meantime, place cauliflower in a large pot with a little water and cover it. Steam until it becomes tender, then drain and return it to the pot.
- 3
Set your heat to medium and pour in the chicken broth and milk, followed by the peeled potatoes. Bring the mixture to a rolling boil.
- 4
Blend the soup using an immersion blender until it reaches a smooth consistency. Stir in the sour cream, half of the chives, along with salt and pepper. Let it simmer on low for another 5 to 10 minutes, stirring occasionally.
- 5
Once done, take the pot off the heat. Serve 1 cup of soup into each bowl.
- 6
Garnish each bowl with 2 tablespoons of cheese, the remaining chives, and crispy bacon bits.