Creamy Potato Soup (Low-Fat/Heart-Healthy)

• low-sodium low-fat vegetable broth↗5 cups

  divided

• potatoes, peeled and diced↗4
• frozen cauliflower20 ounces
• onion, chopped↗1⁄2 cup
• nonfat milk↗1 1⁄2 cups

  divided

• brown rice flour↗1⁄3 cup
• sharp cheddar cheese, shredded↗1⁄2 cup
• cooked drained & crumbled turkey bacon (low-sodium)↗4 slices
• ground black pepper↗

Step-by-step instructions

1. 1

   Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.

2. 2

   Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.

3. 3

   Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.

4. 4

   Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.

5. 5

   Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.

6. 6

   Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.