Wednesday, October 26, 2011

baked potato soup-healthified

oh my, people. do i have a bowl of fall for you to try! every spoon full i ate of this deliciousness made me fall more and more in love with it and with the weather for being chilly enough for me to eat it. sooo good. also, it's from this blog which is all about low-cal and healthy foods, so that is an added bonus. honestly, though, if i didn't know it was low-cal, i would have been putting on my fat pants because it tastes like added pounds to the thighs. but it's not** score!

you need:
2 potatoes
1 small head cauliflower
1 can (or 1.5 cups) fat free chicken broth
1.5 cups milk
salt and pepper to taste
1/2 cup sour cream
cheese, bacon, and green onions for topping

cook the potatoes in the microwave for 5 minutes on high. turn them over, and cook for another 5 minutes or until tender (or you can bake them. or put them in the crock-pot all day. you choose)
while potatoes are cooking, cut cauliflower into florets and steam until soft.
when potatoes are tender, peel them and cut them in half.
in a blender or food processer (she says use an immersion blender. whatever that is), combine potatoes, cauliflower, milk, and chicken broth. mix until smooth.
return potato mixture to a sauce-pan, add sour cream and s&p, and heat until boiling. once it boils, turn it to low and simmer for 5ish minutes.

top with your heart's desired amount of cheese, bacon, onion. 

**obviously if you want it low-cal you need to use fat free or light sour cream, skim or 1% milk, and fat free chicken broth. and probably don't put cheese to your heart's content (i'll take 1 cup per bowl, thank you).

happy fall eating!


mary said...

Immersion blenders rock, you should get one, so much easier and you dont have to clean the blender.

Kristi said...

I'm soooo making this and then eating it all myself. looks yummy. thanks