Directions:
- In large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
- Cover and bring to a boil over medium-high heat.
- Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
- Add the remaining 1 cup milk, then puree the soup.
- Season with salt and pepper.
- Microwave the bacon at high power until crisp, 3-4 minutes; crumble.
- Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.5 Kcal (1392 kJ) | ||
| Calories from fat | 198.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.1g | 34% | |
|---|---|---|---|
| Cholesterol | 56.85mg | 19% | |
| Sodium | 470.82mg | 20% | |
| Potassium | 630.37mg | 13% | |
| Total Carbs | 14.69g | 5% | |
| Sugars | 11.02g | 44% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 0.3mg | 2% | |
| Calcium | 468.4mg | 47% | |
| Amount Per 100 g | |||
| Calories | 100.26 Kcal (420 kJ) | ||
| Calories from fat | 59.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 34% | |
|---|---|---|---|
| Cholesterol | 17.14mg | 19% | |
| Sodium | 141.97mg | 20% | |
| Potassium | 190.08mg | 13% | |
| Total Carbs | 4.43g | 5% | |
| Sugars | 3.32g | 44% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 5.53g | 37% | |
| Vitamin C | 10.9mg | 60% | |
| Iron | 0.1mg | 2% | |
| Calcium | 141.2mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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