5 Servings 30 min Cook
2 Potato large (3" to 4-1/4" dia) Russet Potatoes
1 Head small (4" dia.) Cauliflower
1 1/2 Cup Chicken Broth
1 1/2 Cup Reduced Fat Milk
1 Dash Salt
1 Dash Pepper
1/2 Cup Sour Cream
6 Tbsp chopped Chives
10 Tbsp, shredded Cheddar Cheese
Pierce potatoes with a fork; microwave on high for 5 minutes; turn over and microwave another 3-5 minutes, until tender.
Cool and peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender, 5-7 minutes.
Drain and return to pot.
On medium heat, add chicken broth, milk, potatoes and bring to a boil.
Use an immersion blender to purée 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.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2011/02/baked-potato-soup.
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