Lower Fat Baked Potato Soup

2 to 3 baking potatoes, washed and dried

3 cups cauliflower, about 1 small head, cut into small florets

1 1/2 cups reduced-sodium chicken broth

1 1/2 cups reduced-fat/skim milk

salt and pepper to taste

1/2 cup low-fat sour cream

3/4 cups of reduced-fat shredded cheddar cheese

6 tablespoons chives, chopped and divided

3 slices bacon, cooked and crumbled (turkey bacon or reduced fat bacon is an option)

Bake the potatoes whichever way you prefer (in the microwave or in the oven). Cool potatoes and then peel potatoes and cut into small 1 inch cubes.

Steam the cauliflower florets in a covered pot until tender. Drain and return to the same pot.

On medium heat add chicken broth, milk, potatoes and bring to a boil, then use a hand held blender to puree until smooth.

Add the sour cream, half of the chives, salt and pepper and cook on low simmer for another 10 minutes. Stirring frequently.

Once soup is in bowls top each with a sprinkle of cheese, remaining chives and bacon.

Enjoy!