Monday, January 16, 2012

29 days to a healthier me - DAY 14

So I used to have an obsession with Panera's Baked Potato soup, but know that isn't on the 29 days healthier train, so I was on the search for a healthier version and of course came across one on Pinterest. The soup turned out pretty good and it was hard to believe that you could add cheese, bacon and sour cream (even though we are using fat-free plain Greek yogurt instead of sour cream these days) and it was still healthy. I will warn you that if you have texture problems then you need to make sure you have an immersion blender like they suggest, I did not have one of those and I had an electric mixer and it left some grainy chunks but they did smooth out with some sour cream and cheese when added, but the taste was awesome.

Many of these recipes I've been using have been from a site Check it out sometime.

Doesn't this look YUMMY! Image from here...

Baked Potato Soup

Servings: 5 • Size: 1 cup • Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

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. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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