Crunchy Salty Sweet

Happy new year!! A little late I suppose, but better late than never! 😁

In just 6 days, I’m headed on a vacation to Phuket and Bangkok, Thailand and Bagan and Yangon, Myanmar. My fiancé, our friends and I have had this trip planned for awhile now, so I’ve been dreaming of noodles and other Thai delights. We’re even planning a trip to Gaggan, which is one of the best restaurants in the world! I can’t stop watching this episode of Chef’s Table.

In preparation of this adventure, I’ve been avoiding sugar and alcohol, because I know the trip will be full of both!! I also have been on the hunt for easy and healthy comforting recipes.

Skinnytaste legit always comes through with the best options, and this soup is so hearty and delicious. The potatoes are bulked up with cauliflower, which lightens up the base. The soup is topped with all the things you’d expect on a loaded baked potato: chives, cheese, and bacon. Definitely give this bad boy a try!

Pierce potatoes with a fork and microwave for 5 minutes. Flip over and microwave another 5 minutes, until tender. Let cool and then peel potatoes.

While cooking the potatoes, steam cauliflower in 2 inches of water in a large covered pot for 10 minutes. Drain and return to the pot.

Over medium heat, add chicken broth, milk, potatoes to the cauliflower, and bring to a boil.

Use an immersion blender to purée until smooth.

Add in the sour cream, half the chives, and salt and pepper to taste.

Cook on low for another 10 minutes, stir occasionally.

Remove from heat and ladle soup into bowls.

Top each bowl with the remaining cheese, chives, and crumbled bacon.

Serve and eat immediately.

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Adapted from: Skinnytaste

Makes: 5-6 servings

Prep: 5 minutes, Cook: 30 minutes, Total: 35 minutes

• 2 medium russet potatoes, washed and dried
• 1 small head of cauliflower (3-4 cups), cut into florets
• 2 cups chicken stock
• 1 1/2 cups 2% milk
• salt and pepper, to taste
• 1/2 cup sour cream (I used light), plus more for topping
• 3/4 cup shredded cheddar cheese
• 1/4 cup chopped chives, divided
• 4 slices bacon, cooked and crumbled

Pierce potatoes with a fork and microwave for 5 minutes. Flip over and microwave another 5 minutes, until tender. Let cool and then peel potatoes.

While cooking the potatoes, steam cauliflower in 2 inches of water in a large covered pot for 10 minutes. Drain and return to the pot.

Over medium heat, add chicken broth, milk, potatoes to the cauliflower, and bring to a boil.

Use an immersion blender to purée until smooth.

Add in the sour cream, half the chives, and salt and pepper to taste.

Cook on low for another 10 minutes, stir occasionally.

Remove from heat and ladle soup into bowls.

Top each bowl with the remaining cheese, chives, and crumbled bacon.

Serve and eat immediately.