Baked "Potato" Soup Deliciousness

Ok, I think this was a total winner. Creamy, rich, loved the green onions, and just the right amount of crunchy bacon on top! The hubs is not a fan of cauliflower. I couldn't even tell the difference! He said it was good. If I could get away with turkey bacon I would try it, but there's not that much and you could even omit it! I didn't think you needed both green onions in it and on top, but that's a personal taste.

Ok here's the recipe......http://www.skinnytaste.com/2011/02/baked-potato-soup.html
Ingredients:

• 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 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your 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, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.


I actually did this recipe pretty much to a t. The only thing I changed was the potatoes. We have these potatoes here called Albert Bartlett Rooster potatoes. They are AHMAZING! They are a cross between a russet and a red. I used those. http://albertbartlett.com/
Just in case you want to see if you can get them in your area? Just Click the link! :)