Thursday, March 17, 2011

Baked Potato Soup

Time for another low salt recipe that has some flavor! I came across a great blog that posts Weight Watchers friendly recipes called "Gina's Skinny Recipes." She posts recipes along with calories, Weight Watchers points, carb, fat, etc. I've tried the Spinach dip (also no salt) from her blog (which was amazing) and was excited to find a "no salt" baked potato soup.

Baked Potato Soup*
2 russet potatoes
1 bag of frozen cauliflower florets (or 1 small cauliflower cut into florets)
1 can chicken broth (14.5 oz.)
1 1/2 C milk
1/2 C light sour cream
1/2 C cheddar cheese (grated)
4-6 pieces of bacon (crumbled)
1 bunch of green onions

Wash the potatoes and poke with a fork, microwave for 5 minutes, turn over and microwave for 3-5 minutes (until tender) put aside to cool. Put the cauliflower in a pan with water and heat, then drain (if you're using fresh cauliflower cook until soft and drain). I cut the potatoes in half then holding the potato in a dish towel, used a spoon to scoop out the soft potato into the pan with the cauliflower. Add the broth and milk then place in blender to combine (to make smooth). Pour back into the pan to warm up again. Wash the green onions, chop and add to the soup. Add the sour cream and cook on medium low until combined. Serve with grated cheese, bacon bits and fresh cracked pepper.

*The original recipe is a little different from what's listed here. I used a little more broth (to use the whole can), frozen cauliflower (for speed), and a little more cheese and bacon.

Recipe Source: Gina's Skinny Recipes: Baked Potato Soup

P.S. Regarding the dishes - Make it easy on yourself and rinse the dishes as soon as you're done. :)

Happy St. Patrick's Day!


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