Can you tell I’ve been on a soup kick lately?? I just love it. It’s so filling, makes a ton, and is usually low in points. This is a fantastic way to sneak some cauliflower into your family’s diet without them even knowing it. You need an immersion blender, which I didn’t realize until I was already in the middle of cooking this. So, I ran to Kohl’s to buy one as my potatoes cooked! LOL I served this with Garlic Cheddar Biscuits (recipe to follow).
2 russet potatoes, washed and dried
1 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 pepper to taste
1/2 cup light sour cream
1/2 cup reduced fat shredded sharp cheddar cheese, divided
6 Tbsp chopped chives, divided (I didn’t have any, so I used green onions)
3 slices bacon, cooked and crumbled
Cook potatoes either in the microwave or oven until they are tender. Cool. Peel.
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.
Makes 5 servings of 1 cup each for 4 pts or 5 pts plus