Aultman is back to share another cold weather recipe to warm you up! Enjoy a filling and hearty comfort food in a healthy way! Check out the easy recipe below.

BAKED POTATO SOUP

Ingredients:

• 2 russet potatoes, washed and dried
• 1 small head of cauliflower, stem removed cut into florets
• 1 ½ cups fat-free chicken broth
• 1 ½ cups 1% reduced-fat milk
• Salt and freshly cracked black pepper
• ½ cup light sour cream
• 10 tablespoons reduced-fat shredded sharp cheddar cheese
• 6 tablespoons chopped chives, divided
• 3 slices bacon, cooked and crumbled

Directions:

1. 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 degrees for 1 hour or until tender. Cool and peel potatoes
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes, and bring to a boil. Use an immersion blender to puree until smooth.
4. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
5. Remove from heat. Ladle 1 cup soup into each bowl top each serving with 2 tablespoons cheese, remaining chives and bacon.

Nutrition Information:

Yield: 5 servings, Serving Size: 1 cup, Calories: 200, Fat: 7 g, Carbohydrates: 23 g, Cholesterol: 17mg, Sodium: 323 mg, Fiber: 3.5 g, Protein: 14 g, Exchanges:  1 starch, 1 meat, 1 fat, 1 vegetable,

Source and printer-friendly version: http://www.skinnytaste.com.