Weight Watchers Baked Potato Soup

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2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 ½ cups fat free chicken broth

1 ½ cups 1% reduced-fat milk

salt and freshly cracked black pepper

½ cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 to 5 minutes, until tender. Or if you prefer to use your oven, bake at 400Â° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, 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 to 10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

1 cup = 5 points

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