Baked Potato Soup! AH-MAZING!

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 skim milk
salt and freshly cracked black pepper
1/2 cup fat free sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
4 slices turkey bacon, cooked & crumbled

Pierce potatoes, bake at 400° for 1 hour or until tender. Cool. Peel potatoes. (Or you can microwave: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender)

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, and bring to a boil. Use an immersion blender to puree until smooth. (If you DO NOT want pieces of potato, puree them as well. We wanted our soup chunky) Add potatoes, 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. 

Oh this soup was delicious! You would of never known there was cauliflower in this. SO filling, and was an absolute comfort food! Owen literally SCREAMED when his bowl was gone, I was scrambling trying to cool some more off for him. Make this -- sooner rather than later!