I wanted to refer you to this awesome recipe for "baked potato soup" that I found awhile ago...I've made it about 6 times now, and I can honestly say that it's fantastic. You can find the recipe here, and the website that it's from, Skinnytaste, has some great low-fat recipes if you're trying to eat healthier.
Although it's called "baked potato soup" it actually contains a lot of cauliflower. I PROMISE that you can't taste the cauliflower! It pretty much tastes like baked potatoes in soup form.
I usually double up the recipe, so that I have enough leftovers for lunch for the next couple of days because it reheats incredibly well.
I also make the following changes to the recipe, which I think that you might find helpful in terms of reducing the cost and prep time:
- I bake the potatoes in my crock pot. To do this, wash the potatoes, pierce them a few times, wrap them in aluminum foil, and then cook them in the crock pot for 8 hours on low, or 4 hours on high. You don't need to add any extra water or anything to the crock pot.
- I buy frozen cauliflower because it's $0.99/bag, as opposed to a head of fresh cauliflower, which was $3/head the first time I made this recipe (in the middle of winter). I cook it in the microwave in a big bowl with a little bit of water.
- I don't have an immersion blender, so I puree everything in a regular blender in about 2-3 batches. Don't use a food processor! Well, you can if you really want to, but with all of the liquids, it can get super messy pretty quickly. A regular blender works best.
- I buy the pre-chopped bacon bits (in the salad aisle), because I think that cooking straight up bacon is messy...not to mention the hubby likes it chewy, but I like it practically burnt, so we always fight about when it's "done" :-p
- You really do want the sharp shredded cheese and chives. Trust me. They bring a lot a flavor to the table!
Well, I hope that this inspires you to make this soup! It's really good, and now I'm excited for lunch tomorrow!