The Sensitive Kitchen

Monday, November 07, 2011

Lighter Loaded Baked Potato Soup

A great use for leftover baked potatoes, made lighter with the addition of cruciferous vegetables. Not one of my family could tell the difference. My 5-year-old - always skeptical of anything healthy - asked for seconds.

1 Tbsp butter
1/2 white onion, chopped small
1 clove garlic, minced
1 small head cauliflower, cut into florets
2 c broth
1 1/2 c milk
2 large russet potatoes, baked, skins mostly removed
1/2 c light sour cream
salt and white pepper to taste
scallions or chives
sharp cheddar cheese
bacon bits or crumbled veggie bacon

Heat butter over medium-low heat. Add onion and garlic. Cook, stirring, until softened; do not brown. Add cauliflower and broth; cover and cook until cauliflower is very soft. Add milk; puree using an immersion blender until smooth. Crumble in russet potatoes, pureeing a bit more if desired (we like ours slightly chunky). Stir in sour cream, salt and white pepper. Serve in bowls topped with dollops of sour cream, shreds of cheddar cheese, scallions or chives, and crumbled bacon.

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