Baked Potato Soup

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Cauliflower

  Raw

  1 head small or 265g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ½ cup or 360g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Cultured

  ½ cup or 115g

• Chives

  Raw

  6 tbsp chopped or 18g

• Cheddar cheese

  10 tbsp, shredded or 70g

Directions

1. Pierce potatoes with a fork and microwave on high for 5 minutes. Turn them over and microwave for another 3-5 minutes, or until tender. Let the potatoes cool, then peel them.
2. While the potatoes are cooking, steam the cauliflower in a large covered pot with water until tender, about 5-7 minutes. Drain the cauliflower and return it to the pot.
3. Add the chicken broth, milk, and potatoes to the pot with the cauliflower. Bring the mixture to a boil. Use an immersion blender to purée the soup until smooth.
4. Stir in the sour cream, half of the chives, salt, and pepper. Reduce heat to low and simmer for another 5-10 minutes, stirring occasionally.
5. Remove the soup from heat. Ladle 1 cup of soup into each bowl and top each serving with 2 tablespoons of cheese and the remaining chives. Enjoy!