Baked Potato Soup

Warm soup on a cold winter, or spring, day is just what the weather calls for.  This soup uses Cauliflower to add to the starch and remove calories.

12 Ounces Potatoes
16 Ounces Cauliflower Florets
1 1/2 Cups Low Sodium Chicken Broth
1 1/2 Cups Lof Fat Milk
1/2 Cup Sour Cream
3/4 Tsp Kosher Salt
Fresh Black Pepper to Taste
3/4 Cup Shredded Sharp Cheddar
3 Slices Crisp Bacon, Crumbled

Heat oven to 450 degrees.  Add the potatoes and bake for about an hour - until soft.  Once potatoes are in the oven, toss florets with oil and spread on a pan.  Add to the oven with the potatoes and cook until soft - stirring periodically.  When the potatoes are done and cool enough to handle, peel and chop.

Once the cauliflower is soft, add it to a pot over medium heat.  Add the broth and milk.  Bring to a boil.  Use an immersion blender to puree the soup until smooth.  Add the copped potatoes, sour cream, salt and pepper.  Reduce heat to low and cook until thick, 8 to 10 minutes.  Remove from heat and stir in cheese.

Ladle into bowls and top with bacon.