Creamy Potato Soup (Low-Fat/Heart-Healthy)

• 5 cups low-sodium low-fat vegetable broth, divided
• 4 potatoes, peeled and diced
• 20 ounces frozen cauliflower
• 12 cup onion, chopped
• 1 12 cups nonfat milk, divided
• 13 cup brown rice flour
• 12 cup sharp cheddar cheese, shredded
• 4 slices cooked drained & crumbled turkey bacon (low-sodium)
• ground black pepper

1. Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
2. Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
3. Scoop cauliflower mixture into blender and process until smooth.
4. Add reserved broth from cooked potatoes if necessary.
5. Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside.
6. Pour pureed cauliflower and remaining 1 cup milk into medium pot.
7. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
8. Continue whisking while heating until soup base thickens.
9. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
10. Serve soup into bowls garnished with 1 Tbs.
11. shredded cheese and 1/2 slice prepared turkey bacon.

vegetable broth, potatoes, cauliflower, onion, nonfat milk, brown rice flour, cheddar cheese, turkey bacon, ground black pepper

Taken from www.food.com/recipe/creamy-potato-soup-low-fat-heart-healthy-508662 (may not work)