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Loaded Baked Potato Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1/2 cup fat-free chicken broth
  • 2 medium russet potatoes
  • 3 slices bacon
  • 1 head cauliflower florets
  • 1/2 cup milk
  • 3 tablespoons sour cream
  • 1/4 cup chives chopped, divided
  • to taste salt
  • to taste pepper
  • 1/2 cup shredded cheese for topping

Instructions
 

  • Steam the cauliflower florets until tender.
  • Microwave or boil potatoes until soft.
  • In a large pot, combine the steamed cauliflower, potatoes, chicken broth, and milk.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Carefully puree the mixture using a blender or immersion blender.
  • Return the pureed soup to the pot and stir in half of the chives, sour cream, salt, and pepper.
  • Simmer for another 5-10 minutes, stirring occasionally.
  • Serve hot, garnished with shredded cheese, remaining chives, and crispy bacon.
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