You will need:
2 russet potatoes, washed and dried
1 medium head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 12oz can of evaporated skim milk
salt (to taste)
1 Tbsp freshly cracked black pepper (I know that sounds like a lot, but I used to work at an Irish Pub that had a lot of black pepper in the potato soup and it was divine!)
3/4 cup Greek Yogurt (fat free substitute for sour cream)
1 cup of 2% reduced-fat shredded sharp cheddar cheese
5 tbsp chopped chives, divided
6 slices turkey bacon, cooked and crumbled (you can use turkey bacon if you prefer)
1/2 cup of diced white onion
1/4 cup of chopped green onion
1 Tbsp crushed red pepper (less if you don't like as much kick)
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, bake at 400° for 1 hour or until tender. Cool. Cut potatoes in half lengthwise and scoop the insides out.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain. In a regular blender, Blend cauliflower and chicken broth until smooth. Return cauliflower mixture to pot. On medium heat, add milk and potatoes and bring to a boil. (You could use an immersion blender and blend the potatoes, milk, and cauliflower, but I prefer not to blend the potatoes because I like the heartiness of the potato chunks). Add remaining ingredients. Cook on low another 5-10 minutes, stirring occasionally.
Garnish with a little green onion, chives, greek yogurt and cheese.
I calculated the nutrition facts based on this batch being approximately 5 bowls.
Calories 316, Total Fat 10g, Saturated Fat 4.5g, Cholesterol 49mg, Sodium 695.6mg, Total Carbs 29.2g, Sugars 14g, Fiber 4.1g, Protein 23.9g
