This healthier alternative to traditional baked potato soup still keeps some of the rich creaminess but takes away quite a bit of the carbs and fat. Our family LOVES this one and we hope you love it too!
See our VIDEO DEMO:
- 1 head cauliflower (chopped – roasted is optional)
- 3 large baking potatoes (baked)
- 2 cups broth (turkey, chicken or vegetable)
- 2 cups of skim milk
- 1 tsp chopped garlic (or 1 chopped clove)
- 2-3 tablespoons dried chives
- 1/2 cup light sour cream
- 1/2 sautéed onion
- bacon bits and shredded cheese optional
- salt and pepper to taste
Roast the cauliflower in the oven at 400 degrees for 30-40 minutes. Bake potatoes in the oven at 350 for about 90 minutes or until soft to the touch. Let everything cool before handling. Scoop out the flesh of 2 of the baked potatoes and set aside. Peel and dice the remaining potato. In a large stock pot sauté the onions until soft and translucent. Add garlic to the onions and cook for just a minute or two (don’t let it burn!). Add the cauliflower, and the flesh of the first two potatoes and mix to combine. Add the milk and broth. Heat through at medium high heat. Using and immersion blender, blend until smooth. Add the remaining diced potato. Heat through. Add sour cream and seasonings as desired (about 1-2 tsp. salt/pepper).
Serve in bowls and top with bacon bits, extra chives, shredded cheese, and sour cream or greek yogurt.
21 Day Fix Containers:
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