Cream of Baked Potato Soup
Cream of Baked “Potato” Soup
Ingredients:
-1 ½ cup cauliflower, fresh or frozen
-1 cup chicken broth
-2 wedges laughing cow light garlic and herb
Sea Salt to taste
-1/8 tsp pepper
-1 tbsp fresh chive
-2 tbsp or 0.5 oz 2% reduced fat cheddar cheese (I used this as my additional 2 oz of protein but if you would like to count it -
-1 tsp of Turkey Bacon bits
Directions:
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve 1 ½ cups. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender. Remove from heat and place in a blender. Add Laughing Cow Light cheese, salt and pepper. Place the top on the pitcher, and blend on high for 30 seconds or until smooth. Pour into a bowl and add cheddar cheese, bacon bits, and chives. Keep warm until ready to serve.
