Our daughter, Marla, gave me this recipe for Baked Potato Soup, and it is courtesy of Lizzie Fuhr of Popsugar Fitness. The reason it’s low calorie is that cauliflower replaces the usual amount of potatoes.
1. 1 medium head cauliflower, cut into florets
2. 2 russet potatoes, diced
3. 1 cup low-fat milk (one percent)
4. 2 cups low-sodium chicken broth, divided
5. 1 teaspoon salt
6. 1/2 teaspoon pepper
7. 1 tablespoon extra-virgin olive oil
8. 1 white onion, diced
9. 3 cloves garlic, minced
10. 4 slices turkey bacon, diced
11. 1/4 cup fresh chives, chopped
12. Scallions, chopped, to garnish
13. Greek yogurt or sour cream, to garnish
1. Bring a large pot of water to boil. Boil the cauliflower florets until tender when tested with a fork (about 10 minutes).
2. Remove the cooked cauliflower from the pot, and boil the diced potatoes in the same pot until tender. Remove from the water, and set aside.
3. Combine the cauliflower, milk, 1 cup of chicken broth, salt, and pepper in a large blender, and blend until smooth.
4. In a large soup pot or skillet, heat the olive oil over medium heat. Cook the onions for about 4 minutes. Add the garlic. Cook for an additional minute.
5. Pour the cauliflower mixture and the additional cup of chicken broth into your soup pot with the garlic and onions. If the mixture is too thick for your liking, feel free to add equals parts of milk and broth to thin things out. Turn down to simmer, add the turkey bacon and chives, and cook for at least 15 minutes.
6. Serve in bowls, and top with the classic toppings of your choice.