Baked Potato Soup Cups

Have you walked into a friend’s party on a cold night and wondered how the heck you were going to warm up?  And then the hostess directs you to a table with those Asian soup spoons filledwith delicious warm soup as an appetizer as soon as you walk in the door? And then you sip it down and immediately feel warm, cozy and at home????

Well that has never happened to me, mainly because I don’t own ANY of those cool little spoons (and I guess my friends don’t either)! But I love the idea, and think that tiny portions of soup would be super fun at a holiday cocktail party! (and they are cute) I have a ton of glass votive candle holders leftover from my wedding, and thought these would work perfectly for a soup appetizer that can easily be eaten while mingling.  Disposable short clear cocktail glasses would work super well too. This recipe is inspired by Skinnytaste, and is a lighter version of creamy potato soup. It has the secret ingredient of cauliflower which lightens it up, and you know what guys? You can’t even taste the difference! Have this soup simmering on your stove and when your guests arrive hand them a tiny cup of soup instead of a drink!

Servings: 25

Serving Size: ¼ c.

Points Plus: 1pp

Prep Time: 15 minutes

Cook Time: 30 minutes

Level of Difficulty: Medium
Rating: 4 stars - Very Good

Ingredients 

4 small potatoes

1 head of cauliflower, cut into chunks, stems removed

2 cups chicken stock (I use water with bullion cubes)

1 cup fat free milk

1/2 cup light sour cream

2/3 cup reduced-fat cheddar cheese, shredded

4 slices turkey bacon, sliced into small pieces

1/8 cup chopped chives (I used parsley for color because I didn't have chives, but chives would be ideal!)

Salt + Pepper

Instructions

Poke potatoes with a fork and microwave them on high for 8 minutes, turning half way through. Prepare your cauliflower, and steam it on the stove for about 6 minutes. When potatoes are done let them cool (important!!) and remove skins.  It is OK to keep some skin on, skins are good! 

Add potatoes, steamed cauliflower, stock and milk. Bring to a boil then reduce heat to a low simmer.  Let soup simmer for about 30 minutes, allowing the flavors to mix. Then add sour cream and stir to combine. Remove soup from heat and set out your 25 (or however many you have) soup cups.  Top each cup with a pinch of cheese and a few crumbles of bacon.  Because the portions are 1/4 cup, a pinch and a crumble were plenty of toppings for me! Finally, top with a sprinkle of chives.  Put all of your tiny cups on a serving tray and VOILA! You can use normal sized spoons or invest in some tiny spoons, which I want to do!!

Tip

After you add the sour cream be sure to remove the soup from heat or it will start to curdle. You could do tiny soup appetizers with any soup you like!  And with the small appetizer portions it is a low point way to get your party started! Have FUN!

XOXO - Katie