Baked Potato Soup
Ingredients
- 3 medium russet potatoes
- 7 cups cauliflower florets
- 1.5 cups low sodium chicken broth
- 2 cups 1% milk
- Salt and pepper to taste
- 1/2 tbsp paprika
- 1 tbsp garlic powder
- 6 slices center cut bacon
- 5 tbsp chives
- 1/3 cup sour cream
Instructions
- Bring pot of salted water to a boil. Peel and dice potatoes and boil in pot till potatoes are tender. Strain and set aside.
- Steam cauliflower (I do mine in the same pot). Strain and return to pot.
- Add half the potatoes, chicken broth, and milk to the pot. Blend with immersion blender.
- Add remaining potatoes and season with salt, pepper, paprika, and garlic powder. (Sometimes I add a little chili powder). Simmer covered for 20 minutes
- Cook bacon and chop into pieces. Dice chives. Add bacon, chives and sour cream to pot and stir. Simmer covered for 20 more minutes.
Notes
Macros:
Protein: 9 gm
Carbohydrates: 21 gm
Fat: 4 gm
