Surviving Dinner – Sneaky Baked Potato Soup

Lots of recipes claim they can be cooked in 20 minutes or less.  Some nights are so busy, even that’s too long.  “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking.  It’s about surviving.  It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt.  Recipes found here can be cooked quickly and have minimal prep and clean-up.  Some may require a little pre-planning, but many won’t.

Another New Year already?  Hard to believe they fly by so fast…but here we are!  The beginning of the new year is notorious for being the start of resolutions, diets, and various other self-improvement efforts.  Let’s start this one right with a healthy dinner idea!  I found this recipe on Skinnytaste.com and fell completely in love.  Baked potato soup is so delicious, but this guilt-free version leaves nothing to be desired.  Sneaky cauliflower serves as an invisible filler – which is good, because I don’t even like cauliflower!  The original version itself wasn’t very time-consuming but I wanted to revise it to make a completely microwaveable version and shave a few minutes off of the prep time.  I hope you enjoy it as much as I do!

Survival Menu:

  • Sneaky Baked Potato Soup

Ingredients:

  • 2 C chicken broth
  • 1 head cauliflower (chop ahead of time!)
  • 1 1/2 C milk
  • 2 T chives
  • 3 small or 2 medium potatoes  Great way to use up potatoes that may be trying to sprout some new potatoes!  🙂
  • salt & pepper to taste
  • 2/3 C sour cream
  • cheddar cheese & bacon bits to top (buy the pre-crumbled real bacon in the salad dressing aisle to save time)

1.  Pierce your potatoes.  Put the cauliflower and some water in a microwaveable veggie steamer (I use my micro-cooker from The Pampered Chef).

2.  Place everything in the microwave for 7 minutes.  Flip the potatoes, and microwave for another 7 minutes.  Cooking time may vary.

3.  When the cauliflower and potatoes are tender, put the chicken broth in a blender.  Drain the cauliflower and add it to the blender.  Scoop out the flesh of the potatoes and add that to the blender, too.  Puree until smooth.  If it’s too thick, you can add some of the milk to coax it along.  If you were to blend the soup after the broth had been heated, you would end up with a huge mess in your kitchen.  Blending the ingredients while the liquids are still cool prevents it from exploding.

4.  Pour the blended soup mixture back into the veggie steamer.  Stir in milk, sour cream, and chives.  Salt & pepper to taste.  I’m pretty liberal with the pepper here.

5.  Heat for 3 minutes in the microwave, until hot.  Serve and top with cheese & bacon.

Wondering what I’m doing here?  Learn more about the idea behind Surviving Dinner.

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