A Lighter Light Lunch
Loaded Baked Potato Soup
- 4 slices bacon
- ½ small yellow onion, chopped
- 1 clove garlic, minced
- 2 white potatoes, skin on, cubed, about 4 cups
- 2 cups cauliflower florets
- 1 tbsp all-purpose flour
- 3 cups reduced-sodium vegetable broth
- 2 tbsp fat-free plain Greek yogurt
- ½ tsp salt
- black pepper to taste
- 8 green onions, chopped
- 2 oz extra-sharp cheddar cheese, shredded
In a large pot over medium-high heat, cook bacon until crisp, about 6 minutes. Transfer to a paper towel and crumble bacon. Drain pan, leaving 1 tbsp of drippings.
Reduce heat to medium, add onion and garlic and cook until softened, 1 to 2 minutes. Add potatoes and cauliflower and sprinkle on flour. Slowly stir in broth. Bring to a simmer; cover and cook until potatoes are soft, about 30 minutes.
Working in batches if necessary, transfer soup to a blender and blend until smooth. Return soup to the pan and stir in yogurt. Stir in salt, pepper and half the bacon, green onions and cheese. Serve topped with remaining bacon, green onions and cheese.
Tested in the THASC kitchen. Photo by THASC.
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