baked potato soup
this slimmed down version of a loaded baked potato soup has everything you love about a baked potato sour cream, cheddar, bacon and chives, at a fraction of the calories
medium russet potatoes, small head of cauliflower, fat free chicken broth, 1 reduced fat milk, salt and freshly cracked black pepper, light sour cream, reduced fat shredded sharp cheddar cheese, chopped chives, bacon
- 2 medium russet potatoes
 - 1 small head of cauliflower
 - 1 1/2 cups fat free chicken broth
 - 1 1/2 cups 1 reduced fat milk
 - salt and freshly cracked black pepper
 - 1/2 cup light sour cream
 - 10 tbsp reduced fat shredded sharp cheddar cheese
 - 6 tbsp chopped chives
 - 3 slices bacon

- pierce potatoes with a fork microwave on high for 5 minutes turn over and microwave another 3 5 minutes, until tender.
 - or if you prefer to use your oven, bake at 400f 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 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 medium russet potatoes
- 1 small head of cauliflower
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1 reduced fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced fat shredded sharp cheddar cheese
- 6 tbsp chopped chives
- 3 slices bacon

 ### Assistant: The ingredients you'll need are:
- 2 medium russet potatoes
- 1 small head of cauliflower
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1 reduced fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced fat shredded sharp cheddar cheese
- 6 tbsp chopped chives
- 3 slices bacon


You can follows these steps to make the recipe:
- pierce potatoes with a fork microwave on high for 5 minutes turn over and microwave another 3 5 minutes, until tender.
- or if you prefer to use your oven, bake at 400f 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 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.
- .

