THRIFTY THURSDAY: LOW-CALORIE BAKED POTATO SOUP

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

Ingredients:

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)

Directions:

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.

d
     * 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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