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