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Baked Potato Soup

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Servings 10

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