So, it's been a long time since I've had a chance to post and a lot has changed. I moved back to Ohio, started teaching at my old high school, got a dog, and bought a house. To say my life has been chaotic is a minor understatement. However, today I had my second snow day which turned a three day weekend into a four day weekend.
That meant I needed to finish painting the hallway in my house. My mom had to go to work and I wanted to come home from painting to supper made. So I went through the refrigerator looking for things I could make into dinner in the crockpot and I found enough for this soup. It's a conglomeration of two recipes, but it is absolutely fabulous! Creamy, delicious and I don't feel guilty for having two bowls.
I cooked this for four hours in my slow cooker on low, but you could easily do it for longer on low, make it on the stove top, or cook it faster in the crockpot.
Skinny Baked Potato Soup
3.5 cups of cauliflower, cut into chunks
2 potatoes, cubed
2 cups of milk (1%, 2% or whole)
2 cups of chicken broth
1/2 tsp. Salt
1/4 tsp. Pepper
1 small, diced onion
2 cloves chopped garlic
1.5 cups of shredded, frozen potatoes
1/2 cups of chopped bacon or ham
1/4 cup half and half
Paprika
Sprinkle of chives, sour cream, cheddar cheese
In a crockpot combine the first eight ingredients (cauliflower through garlic). Cook on low for five or more hours, basically until everything is soft. Then pour everything into a blender and puree and smooth. Add back to the crockpot and add the frozen, shredded potatoes, ham/bacon, half and half. Check spices and add paprika and salt and pepper if needed. Ladle into bowls and add chives, cheese, sour cream and whatever else you desire.
That meant I needed to finish painting the hallway in my house. My mom had to go to work and I wanted to come home from painting to supper made. So I went through the refrigerator looking for things I could make into dinner in the crockpot and I found enough for this soup. It's a conglomeration of two recipes, but it is absolutely fabulous! Creamy, delicious and I don't feel guilty for having two bowls.
I cooked this for four hours in my slow cooker on low, but you could easily do it for longer on low, make it on the stove top, or cook it faster in the crockpot.
Skinny Baked Potato Soup
3.5 cups of cauliflower, cut into chunks
2 potatoes, cubed
2 cups of milk (1%, 2% or whole)
2 cups of chicken broth
1/2 tsp. Salt
1/4 tsp. Pepper
1 small, diced onion
2 cloves chopped garlic
1.5 cups of shredded, frozen potatoes
1/2 cups of chopped bacon or ham
1/4 cup half and half
Paprika
Sprinkle of chives, sour cream, cheddar cheese
In a crockpot combine the first eight ingredients (cauliflower through garlic). Cook on low for five or more hours, basically until everything is soft. Then pour everything into a blender and puree and smooth. Add back to the crockpot and add the frozen, shredded potatoes, ham/bacon, half and half. Check spices and add paprika and salt and pepper if needed. Ladle into bowls and add chives, cheese, sour cream and whatever else you desire.
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| My soups never photograph amazingly, but they are delicious! |
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