Loaded Baked Potato Soup2 Russett Potatoes, poke holes with fork, microwave for 5 mins, flip over then microwave 5 more mins, cool, peel
1 small head of cauliflower, steamed
1 & 1/2 C chicken broth
1 & 1/2 C skim or 1% milk
4 oz cream cheese
1/4 C Fat-Free or low fat sour cream
salt to taste
pepper to taste
1 TBSP(ish) chives
sharp cheddar cheese, grated
green onions, chopped OR chives
Steam cauliflower with water while potatoes are microwaving. Drain and set aside. Add chicken broth, milk, cream cheese, sour cream, salt, pepper, chives to pot. Add peeled "baked" potatoes. Mash so that the potatoes are still chunky. Add steamed cauliflower. Bring to boil.
To serve, add a scoop of soup to bowl, top with grated sharp cheddar cheese, bacon bits and a few green onions OR chives.