I wanted to start off this blog by blogging one of my favorite recipes! Baked potato soup. You can find the original here http://www.skinnytaste.com/2011/02/baked-potato-soup.html.

here is my version

4 Russet potatoes
2 heads of cauliflower
3 cups regular chicken broth
3 cups milk
1 1/2 cups sour cream
1 pack turkey bacon
salt and pepper
cheddar cheese

will need an immersion blender

The first thing I do when making the soup is to preheat the oven at 375 and place the bacon in the oven, on a baking sheet with tin foil on the bottom. That way I can have the bacon cooking while I work on the rest of the soup-  frying bacon can be annnoying and time consuming.

I try to have everything going at once so it will all be ready to put together at the same time. I'm working on improving my timing when cooking, it's challenging!

Next, I wash and pierce the potatoes and microwave them until tender. About 8-10 minutes, making sure i rotate them if the microwave doesn't rotate. Once those are tender I put them in the freezer so they're ready to peel when I need them.

De-stem the cauliflower and cut into florets. Steam in large pot. Once the steaming is done drain and return to pot. Then add the chicken broth and milk. Peel the potatoes and add them at this time as well. Let simmer for awhile. When you feel it's ready (usually about 10 minutes) transfer with a ladle to the blender. Will need to do this a couple times to get it all. Transfer it to the blender to a bowl. Once all blended add again to the pot, immediately adding the sour cream and letting simmer for a bit. Salt and pepper to taste.

rip up the bacon into small bits and add to the soup.

I add a dallop of sour cream and sprinkle some cheese on top to serve.

can add many creative toppings.