{Tasty Tuesday: Skinny Potato Soup}

Over the weekend, I got to make this yummy potato soup. 

I found this recipe from this blog a while back and was really excited about trying it because instead of it being a super caloric potato soup, she decided to substitute some of the potatoes for cauliflower.  Genius!

Because of the contents of my fridge and pantry, I did some alterations to the recipe (Go me!  I'm growing...) and it ended up being very tasty and warmed my insides. 

What you'll need:

10 small red potatoes

1 small head of cauliflower

1 1/2 cups of chicken broth

1 1/2 cups of milk

1 onion, diced

1/2 cup light sour cream

Salt and Pepper

Any toppings you may want:

Cheddar cheese, green onions, chives, bacon, etc.

1.  Cut the cauliflower into florets and steam them until they are nice and soft. (Don't worry, I didn't know what cutting them into florets meant either so I found this site to help!).

2.   Meanwhile, begin to prepare the potatoes.  I didn't want to wait forever for them to bake in the oven, so I poked holes in them and microwaved them for about 5 minutes - turning them over halfway.  When they are soft, let them cool, and then peel them.

3.  Once the cauliflower is done, drain the water and add the potatoes, chicken broth, milk, and onion and cook on medium heat until it boils.

4.  Then, carefully pour contents into a blender and puree until smooth.

5.  Return the soup to the pot.

6.  Add the sour cream, salt and pepper.

7.  Cook on low for 5-10 minutes stirring occasionally.

8.  Serve in your favorite soup bowls or in large mugs and top with all of your favorite toppings.

Enjoy this guilt-free potato soup!

{What did you find yourself making this weekend?}