It’s soup weather here this week. I needed a family friendly, easy and healthy recipe. I turned to my favorite website, ( to find a recipe that would match my needs.

Sure enough, there was the perfect potato soup recipe. My neighbor had just brought over a big box of potatoes. My family isn’t big on potatoes, so I needed a recipe that would make everyone happy. The best part is that I was able to sneak a few vegetables in that no one noticed! I haven’t told anyone, not even my hubby!


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Baked Potato Soup  

Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts

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 ½ cups fat free chicken broth

1 ½ cups 1% reduced-fat milk

Salt and freshly cracked black pepper

½ cup light sour cream

10 tbsp reduced fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled



Cook the potatoes in the oven (bake at 400 degrees for 1 hours or until tender) or cook in the microwave-piece with a fork first. Cook 5 minutes on high. Cool. Peel potatoes.

While the potatoes are cooking, steam cauliflower with water in a large covered pot until tender. Drain and return to the pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (or add to a food processor). Add sour cream, half the chives and 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.