Baked Potato Cheese Soup

This recipe uses cauliflower to get the rich creamy consistency of a soup made with cream.  Savings on calories, I think I will have another bowl, so good and satisfying!  Adapted from

6 red potatoes, washed and dried
1 small head cauliflower, stem removed, cut into florets
1½ cups fat free chicken broth
1½ cups skim milk
salt and freshly cracked black pepper
1/2 cup light sour cream
2 cups shredded sharp cheddar cheese

Pierce potatoes with fork, microwave on high 5 minutes, or until tender, cut each potato into quarters.

Meanwhile, steam cauliflower with water in large covered pot until tender.  Drain and return to pot.  On medium heat, add chicken broth, milk, potatoes and bring to boil.  Turn heat to low, use an immersion blender to puree until smooth.  Add sour cream, salt and pepper to taste and cook on low another 5 minutes, stirring occasionally.

Remove from heat and add shredded cheese, stir until melted.  Garnish with chives, cheese and bacon if desired.

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