“Loaded” Potato Soup

“Loaded” Potato Soup

Ingredients

• 3 slices (25 grams) lean center-cut bacon, chopped
• 2 teaspoons canola oil
• 1/2 medium (55 grams) onion, chopped
• 3/4 pound (640 grams) Yukon Gold or 2 large (740 grams) red potatoes, diced
• 1/2 medium (1 pound or 295 grams) head cauliflower, cut into small florets
• 4 cups (960 grams) fat-free, reduced-sodium chicken broth (certified gluten-free if necessary)
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup reduced-fat sour cream
• 1 cup (4 ounces or 110 grams) shredded reduced-fat cheddar cheese, divided
• 1/2 cup (45 grams) finely chopped broccoli florets

Directions

Cook bacon in oil a large saucepan over medium heat until crisp. Remove with a slotted spoon, and drain on paper towels.

Heat drippings over medium heat. Add onion, and cook, stirring frequently, for 2 minutes. Stir in potatoes, cauliflower, broth and cayenne pepper. Bring to a boil, reduce heat and simmer 15–20 minutes or until vegetables are tender.

Meanwhile, steam or microwave broccoli 2 minutes or until crisp-tender. Set aside.

Process soup using an immersion blender, or transfer to a blender in batches until smooth Stir in 1/2 cup cheddar.

Divide soup into 4 bowls, and top each with 1 tablespoon sour cream, 2 tablespoons cheddar, 2 tablespoons broccoli and 1 tablespoon cooked bacon.

Nutrition Information

Serves: 4  |  Serving Size: 1 1/2 cups soup + 1 tablespoon sour cream + 2 tablespoons cheese + 2 heaping tablespoons broccoli florets + 1 tablespoon bacon 

Per serving: Calories: 231; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 30mg; Sodium: 469mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Potassium: 812mg; Iron: 6%; Vitamin A: 16%; Vitamin C: 100%; Calcium: 25%