Skinnier Loaded Baked Potato Soup

• 2 russet potatoes, washed and dried
• 1 small head cauliflower, stem removed cut into florets
• 2 chicken bouillon cubes
• 1 12 cups fat free chicken broth
• 1 12 cups 1% low-fat milk
• salt and black pepper
• 12 cup light sour cream
• 10 tablespoons reduced-fat sharp cheddar cheese, shredded
• 6 tablespoons chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

1. Boil peeled and cut potatoes and cauliflower with salted water or chicken broth in a large covered pot until tender.
2. Drain and return to pot.
3. On medium heat, add chicken broth, milk, two bouillon cubes and bring to a boil.
4. Use an immersion blender to puree until smooth.
5. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
6. Remove from heat.
7. Ladle 1 cup soup into each bowl.
8. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

russet potatoes, head cauliflower, chicken bouillon cubes, chicken broth, milk, salt, light sour cream, cheddar cheese, chives, bacon

Taken from www.food.com/recipe/skinnier-loaded-baked-potato-soup-476886 (may not work)