Ingredients

  • 1 small head cauliflower, cut into florets (about 3 cups)
  • 1 cup milk (1%)
  • 2 cups fat-free chicken broth, divided
  • 3 russet potatoes, cubed
  • 4 slices turkey bacon (gluten-free, if needed)
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • ⅓ cup fat-free, plain Greek yogurt
  • 1 green onion, diced

Directions

  1. Bring a large pot of water to a boil. Add cauliflower and boil until cauliflower is tender and able to be easily pierced with a fork.
  2. Using a slotted spoon, remove cauliflower from the water and place in a food processor. Add 1 cup milk and 1 cup chicken broth to the food processor and blend until smooth.
  3. In the pot of water used to boil the cauliflower, boil potatoes until tender. Drain water and set the potatoes aside.
  4. While potatoes are boiling, heat turkey bacon in a skillet until browned on both sides. Set aside on paper towels until cooled, then dice.
  5. In a large pot, heat olive oil, then add onions. Sauté until onions start to turn translucent. Add garlic and sauté another 1-2 minutes.
  6. Pour the cauliflower mixture and another cup of chicken broth over the onions and heat on medium-low. Add Greek yogurt and mix until smooth.
  7. Stir in potatoes, bacon, and green onions. Cook for another 15 minutes.
  8. Serve warm and sprinkle with desired toppings.

 

NUTRITIONAL INFO PER SERVING
Calories 170 (40 from fat)
Total fat 4.5g
Saturated fat 1g
Cholesterol 10mg
Sodium 500mg
Carbohydrate 26g (3g dietary fiber, 6g sugar)
Protein 8g

 

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