Baked Potato Soup




Joy to the world vacation is here. Hmm hmmm hmmm la da da da da da da da…I promised myself I would get some things done while I am home. Maybe clean some drawers or closets…maybe. I have been thinking about all the food I’ve been eating lately and it has been quite a bit. It all started around Thanksgiving. I need to get a game plan in order and just do it again…my weight issues have been a roller coaster my whole life. I sometime wish the good Lord would just take my crafting and cooking skills away and make me skinny (like overnight).

I made this delicious (and healthy) Baked Potato Soup. There is a slight trick  involved.

Can you guess what the trick is????

Cauliflower! It’s hidden in this delicious soup loaded with bacon and cheese! When I made it I tried tricking my husband but he guessed right away what it was. I am not  a big cauliflower eater, so I couldn’t even taste it. It tasted just like potato. It’s a great tasting and filling soup. I may have to make more recipes like this in the new year.

I need to remember that I need to eat to live not live to eat…

Baked Potato Soup

  • 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)

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, bakeat 400° for 1 hour or until tender. CoolPeel 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 didn’t have any chives so I just omitted that. I put a little extra bacon and cheese on as you can see in the picture…next time I will use less!






Recipe from


About Flor

Hola! I'm Flor. Forty-something, wife, mom, amateur baker, amateur home cook, self professed craftinista, Elvis loving chick. This blog is about my journey through the everyday life. I hope you find some inspiration here! All posts and opinions are solely mine.

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