When I plan my menu for the week, its 99.9% of the time set in stone.

I hardly ever look at something and deem it so awesome that it will bump a recipe from my plan… until recently. Gina, from Skinnytaste.com, makes drool worthy recipes that are lightened up and when i saw her re-vamped recipe for baked potato soup I had to make some changes to my menu.

Its all about priorities (and winning)…

And this recipe has few (yet flavorful) ingredients:

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 1% reduced-fat milk

salt and freshly cracked black pepper

Chives, shredded cheddar and Reduced Fat sour Cream for garnish

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Directions:

Steam the cauliflower till tender (about 15 minutes). While the cauliflower is steaming, pierce the skin of the potatoes and “bake” in the microwave for about 6 minutes or until the flesh is soft. DSC00523

Using an imersion blender, combine the cauliflower, potatoes, chicken broth, and milk and blend until creamy. Season with salt and pepper.

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Garnish with chives, cheddar, and sour cream…bonus points for BACON! yums! this recipe makes 5 servings.

I loved it. I cant wait to make this again…. next time i’m definitely adding bacon.

Special Thanks for Gina for concocting this masterpiece!

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