This tastes excellent, and just like a traditional baked potato soup. Just without the potato, or all the cream and extra fat.
1 ½ cup cauliflower (3 Greens)
1 cup chicken broth (1 Condiment)
2 wedges laughing cow light garlic and herb (1 Healthy Fat)
Sea Salt to taste
1/8 tsp pepper (1/4 Condiment)
1 tbsp fresh or dried chive (1/7 Condiment)
2 tbsp or 0.5 oz 2% reduced fat cheddar cheese ( 1/8 Lean)
1 tbsp of Turkey Bacon cooked and chopped (1/3 Condiment)
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve 1 ½ cups. Add the cauliflower and chicken broth 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.
1/8 Lean, All your Greens, 1.72 Condiments and 1Healthy Fat per serving
Altered slightly from:
Cream of Baked “Potato” Soup
Created by Desinie Dunn Rushing