Mar 262012
 

Although it may technically be spring, it’s not too late to make a big pot of soup for dinner.  This Baked Potato Soup from Skinnytaste has been on my “must try” list for a while now.  If you’re into things like bacon (and I know some of you are!) head on over to the original recipe.

I made a vegetarian version of the soup which I intended to be like a broccoli and cheese stuffed potato.  The soup was good, but it was a little bland.  I was much more generous with the salt and pepper than usual.  I added some extra cheese too, which always helps.  This was a filling soup, and very quick to make if you bake the potatoes in advance, so I may just have to try it again and make it better.

 

 

 

Baked Potato Soup

2 large potatoes, baked, peeled, and mashed with a fork
1 (16 oz.) package frozen cauliflower
2 c. vegetable broth
1 c. skim milk
Salt & Pepper
1/2 c. low fat sour cream
1 c. chopped broccoli, steamed
Shredded cheddar cheese (such as Cabot 75% reduced fat)

Steam cauliflower in a large pot.  Drain, return to pot, and mash.  Add potatoes, broth, milk, and salt and pepper.  Bring to a boil and then reduce heat to low.  If you have an immersion blender and would like a more consistent texture, give it a whirl.

On low heat, stir in the sour cream.  Serve topped with broccoli and shredded cheese.

-Adapted from Skinnytaste

 

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