Baked Potato Soup

• 2 russet potatoes, washed and dried
• 1 small head of cauliflower, stem removed cut into
• florets
• 1 1/2 cups fat free chicken broth
• 1 1/2 cups 1% reduced-fat milk
• salt and freshly cracked black pepper
• 1/2 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar
• cheese 6 tbsp chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use
• turkey bacon if you prefer)

1. 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 400u0b0 for 1 hour or until tender. Cool. Peel potatoes.
2. 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.
3. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

russet potatoes, head of cauliflower, chicken broth, milk, salt, light sour cream, cheddar, chives, bacon, turkey bacon

Taken from www.epicurious.com/recipes/member/views/baked-potato-soup-51789311 (may not work)