In an effort to try "healthified" versions of our favorites since we've started making a conscious effort to eat better, I found this recipe
here (picture of soup with recipe) and modified it just a little.
Here are my ingredient modifications: 5 russet potatoes (instead of 2)
2 cups of fat free chicken broth (instead of 1 1/2 cups)
2 cups of 1% reduced-fat milk (instead of 1 1/2 cups)
1 cup of light sour cream (instead of 1/2 cup)
~12 T of reduced-fat shredded sharp cheddar cheese (instead of 10 T)
6 slices of pork bacon for 1 slice/bowl (instead of only 3 slices)
My cooking modifications:I don't have a steamer so I boiled the cauliflower for maybe 6 minutes? Then drained and divided in 3 batches for pureeing in my blender with ~1 T of milk each time. Then I added back to the pan with the potatoes chunked, and continued with the directions given (since I don't have an immersion blender). In the future I will add some minced garlic to the cauliflower when I blend it I think. My full-carb BP soup recipe calls for garlic and I definitely think it adds a nice touch.
We got about 6 bowls (more than 1 c. servings each). I topped mine with just one slice of bacon, a dash of garlic powder, and some more chives.
This was very, very, yummy! I am definitely making it again! I was so happy to find this version as BP soup is one of our cold weather staples :-)
I served it with multi-grain bread.