Baked Potato Soup

Sorry I've been gone for so long.... lots of stuff going on, BUT I'm so excited to be back. Look for an opportunity to win a copy of Lindsay's Happy Herbivore Cookbook VERY soon.  I actually made this in my absence and just haven't had the opportunity to post it. This was a Weight Watcher Recipe that I turned vegan and the addition of the cauliflower cuts back on all the starch from the potatoes. Enjoy and look for me twice a week again.

• 2 russet potatoes, washed and dried
• 1 small head of cauliflower, stem removed cut into florets
• 1 1/2 cups vegetable broth
• 1 1/2 cups soy milk
• salt and freshly cracked black pepper
• 1/2 cup Toffuti sour cream
• 1/2 cup Daiya cheddar cheese
• 1/4 cup finely diced onion
• 3 slices bacon, cooked and crumbled (I used Smart Life)

 

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

Meanwhile, steam cauliflower with water in a large covered pot until tender. Or use a cool old Tupperware steamer like I have :-)

Drain and add to a pot. On medium heat, add veggie 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 5-10 minutes, stirring occasionally.

Enjoy!