Loaded Baked Potato Soup (425 Calories)

I LOVE POTATO SOUP!!

I love baked potato soup even more!

I REALLY love loaded baked potato soup with cheddar cheese and bacon and sour cream and chives!

MmMmMmMmMm!

 

*sigh*

 

It does NOT like my thighs.

 

 

Calories 425. Carbs 36. Fat 20. Protein 20.   THE SERVING SIZE IS TWO CUPS!!!

 

(Each serving gets a topping of 2 tablespoons of shredded cheese, 2 slices of crumbled bacon and 1 tablespoons of chives.) 

 



BUT.. then I discovered an tasty and low calorie way to make a soup that's JUST as if not BETTER tasting, WITHOUT hard to find low cal or fat free expensive ingredients!!!  After all, potato soup was originally made to feed a large family because it was CHEAP and EASY, right??

 

HECK YEAH!

 

I'm all about dieting and trying to lose this stubborn weight.. but COME ON.  Unless you have money tree, everyone is on a limited income so why not save as much money as possible AND feed your family something healthy!!!  (especially if you can get the picky eaters to eat!)

 

So lets get going!!

 

This is VERY simple!

 

Ingredients:

(This recipe serves 6 people)

4 russet potato's, washed & dried.

1.5 heads cauliflower, stem removed and cut into florets.

3 cups chicken broth (i used bullion cubes)

3 cups milk (i used 2% - its what we buy)

salt and pepper to taste

1 cup sour cream (i used Daisy brand, NOT low fat)

1 cup shredded cheddar cheese (Wal-mart brand)

Chives (i used fresh - about 2 bunches of onions worth)** YOU NEED THESE for the flavor.  Do not skip!!!  You will regret it if you do!!

Bacon pan fried crisp, drained well and crumbled.  2 slices per bowl. (I used Carolina Pride Original)

 

 

Total cost of all ingredients - $15.90 for EVERYTHING if you didn't have a single item on hand!

 

Directions:

Poke holes in the washed potato's and place in microwave.  Cook for 5 minutes on one side.  Turn and cook another 3-5 minutes until tender when you pierce with a fork.  Set aside to cool.  Place Cauliflower in a pot of water and bring to a boil until very tender. In the mean time, slice potato's in half and scoop the insides out into a bowl.  Discard the skin.  When cauliflower is done, drain and return to pot on medium heat. Add chicken broth, milk and potato's.  Bring just to a boil.  Use an immersion blender if you have one (MUCH EASIER than a regular electric hand blender!!)  and puree until smooth.  (Soup will be thin)  Add sour cream and half the chives blend well.  Allow to cook, stirring constantly for another 5-10 minutes.  Salt and pepper to taste.  Remove from heat and ladle into bowls, 2 cups per bowl.  Top each bowl with 2 tablespoons of shredded cheddar, 2 pieces of crumbled bacon and 1 tablespoons of chives.

**if you do not like chives, do not chop them small.  Instead add them whole to the soup with the sour cream and spoon out before serving.  You NEED them for the flavor, but you dont have to eat them in the soup.  Omit on top of the soup before serving.

 

SO EASY!  SO CHEAP!  ONE DISH MEAL!!!  You just cant beat it!  Plus, the fat is gonna fly off you while you eat the comfort foods you love while knowing your family is getting some amazing nutrition!!  Does it get any better?!  SURE it does!  It freezes well too!!

 

Hope you enjoy it!! 

 

~Evilone