FOOD FOR THE BODY

BAKED POTATO SOUP (from http://www.skinnytaste.com/)

Serves: 5
PointsPlus: 5

2 russet potatoes, washed and dried
1 small head of cauliflower, (florets only)
1 1/2 c. fat-free chicken broth
1 1/2 c. 1% milk
salt and freshly cracked black pepper
1/2 c. light sour cream
10 T. reduced fat shredded sharp cheddar cheese
6 T. chopped chives, divided
3 slices bacon, cooked and crumbled

Pierce potatoes with a fork; microwave on high for five minutes, turn over and microwave another 3-5 minutes, until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower until very tender. Drain and return to pot. On medium heat, add chicken broth, milk, and potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper, and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle soup into each bowl. Top each serving with 2 T. cheese, remaining chives, and bacon.