Cream of Baked “Potato” Soup

Cream of Baked “Potato” Soup

Ingredients:
1 ½ cup cauliflower, fresh or frozen (3 Greens)
1 cup chicken broth (1 Condiment)
2 wedges laughing cow light garlic and herb (1 Healthy Fat)
Sea Salt to taste
1/8 tsp pepper (1/4 Condiment)
1 tbsp fresh chive (1/7 Condiment)
2 tbsp or 0.5 oz 2% reduced fat cheddar cheese (I used this as my additional 2 oz of protein but if you would like to count it – 1/8 Lean)
1 tsp of Turkey Bacon bits (1/3 Condiment)

Directions:
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve 1 ½ cups. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender.

Remove from heat and place in a blender. Add Laughing Cow Light cheese, salt and pepper. Place the top on the pitcher, and blend on high for 30 seconds or until smooth. Pour into a bowl and add cheddar cheese, bacon bits, and chives. Keep warm until ready to serve.

1/8 Lean, All your Greens, 1.72 Condiments and 1Healthy Fat per serving’