Saturday, November 26, 2011

Baked Potato Soup

I decided to keep dinner simple for Wednesday night since I knew the day would be busy. We started by making Buttermilk Pancakes for breakfast with Emma (our routine is either we make pancakes or we go to Dunkin Donuts for breakfast). Dunkin Donuts for breakfast is a tradition that started with my mother-in-law taking the girls out for breakfast whenever she had them and so we now find ourselves continuing the tradition with our grandchildren. It's funny how that works.

Stephanie and David had come in from Austin late the night before so they also got to enjoy pancakes. Gerry and David played golf while all us girls got together for a quick shopping trip and lunch out. We all enjoyed our various choices and Emma and Ethan got to have pizza which worked out great.

For dinner, we had a Baked Potato Soup which I thought was really good and as a bonus came in at a little over 200 calories per serving. We also had some homemade dinner rolls; both white and wheat.

Baked Potato Soup (serves 5)
Adapted from

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

Pierce potatoes with a fork and bake in a 400 degree oven 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, add chicken broth, milk, and potatoes and bring to a boil. Use an immersion blender or puree in batches in blender, until smooth. Add sour cream, cheese,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 the remaining chives, and bacon crumbles.

My rating:

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