- April 28, 2024
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Mashed potatoes have always been a staple in my diet. Growing up, my younger sister and I would fight over who got the last scoop. As I got older, we started experimenting with all the fun toppings we could add to the creamy potato goodness.
I went to a wedding last year; the mashed potato bar was genius — a martini glass of mashed potatoes and all the toppings you wanted.
Since I’m a grown up now, recently, I have been trying to eat a little healthier. I stumbled across this baked potato soup recipe from skinnytaste.com and thought it had potential. All the cheese and bacon, but cooked with mostly cauliflower, instead of potato.
I was skeptical at first. Not being a cauliflower eater, I was taking a risk. But I dove in.
This final product was a little thick to be called a soup, more of the consistency of mashed potatoes, so I renamed this chowder and soup hybrid dish following the lead of Rachael Ray, Loaded Baked Potato Choup.
Loaded Baked Potato Choup
Adapted from www.skinnytaste.com
What you need:
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 tablespoons reduced-fat shredded sharp cheddar cheese
6 tablespoons chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
What to do:
Pierce potatoes with a fork; microwave on high for 5 minutes, turn over and microwave another 3 to 5 minutes, until tender. Or if you prefer to use the oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk and potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, halve the chives, salt and pepper and cook on low another 5 to 10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tablespoons cheese, remaining chives, and bacon.
Nutrition facts calculated by www.skinnytaste.com
Servings: 5 • Size: 1 cup • Old Points: 4 points • Points+: 5 points
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g
