Thursday, January 17, 2013


This morning on Good Morning Idaho I shared how I sneak extra veggies into
my dinner.  This helps keep the calories down as well as make sure my family
is getting their fill of veggies!

Low Calorie Baked Potato Soup $9.23 ($1.53 a person for a family of 6)

Price Breakdown:
8 Potatoes  $.24
1 Carton of Chicken Broth $1.50
2 Heads of Cauliflower $4.00 (around $2 a head)
1 Green Onion bunch $.50
1 container of Sour Cream $1.00
1 Bacon, 12oz $1.99

8 russet potatoes
2 large heads of cauliflower
4 cups fat free chicken broth
4 cups 1% or 2% reduced-fat milk
salt and freshly cracked black pepper
16oz container of light sour cream
Cheddar cheese, shredded
Green Onions, chopped
1 package of bacon 12oz, cooked and crumbled (you can use turkey bacon if you prefer)

Part 1:

·         Peel & dice 5 of the 8 potatoes and chop up the cauliflower.
·         In a crockpot, place the diced potatoes, cauliflower, chicken broth, milk, salt & pepper
·         Cook on low heat for 6-8 hours .

Part 2:
·         30 minutes before you are ready to eat, pierce the remaining 3 potatoes with a fork; microwave on high for 5-10 minutes (or use the baked potato setting).  Or if you prefer to use your oven, bake at 400° for 1 hour or until tender.
·         Cool and dice; you can leave the skins on if you would like or peel them for even lower calories. Set aside
·         Use an immersion blender to puree the contents of the crockpot until smooth.

     * Add sour cream, half the green onions, additional salt & pepper if needed and the remaining 3 cooked potatoes
·        Allow to cook for another 15 minutes.  Cook the bacon and chop.
·         Ladle soup into a bowl. Top each serving with shredded cheese, more green onions & bacon!

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1 comment:

  1. Looks delicious !! Going to make it for my kids tonight. Thank you for posting.