Cauliflower Baked Potato Soup

Ingredients: 

• 1 Potato Baked
• 2 cups Chopped Cauliflower (Steamed)
• 1 cup low fat milk
• 1/2 cup water
• 3/4 cups Greek Yogurt  -- Nonfat or 1%
• 4 pieces Turkey Bacon Crisped and crumbled
• 1 Green Onion (Chopped)
• 1/3 cup Shredded Cheese

Makes 2 servings. 

Instructions

• Microwave your potato until it gives under gentle pressure, stab it with a fork/knife prior to microwaving to speed up this process. 

• Steam cauliflower until very soft and then chop. 

• Place turkey bacon between paper towels and microwave for 1:45 - 2:00, or until crispy. Set aside to cool. Bacon will continue to crisp and crumble better once completely cool.

• Add 1/2 baked potato (cubed), steamed cauliflower, greek yogurt, milk, and water to blender. Blend until smooth (you can add the entire potato here, but i like to have some of the chunks in my soup!) 

• Pour soup into small saucepan and place over low heat until heated through.

• Add remaining 1/2 of cubed baked potato if you did not blend the entire thing!

• Season with salt and white pepper.

• Finish

• Divide between two serving bowls. Garnish with crumbled turkey bacon, shredded cheese, and green onions.

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21 Day Fix counts per serving:  1 Red, 1 1/2 Yellow, 1 Green, and 1/2 - 1 Blue (depending on how much cheese you use)