Low-fat Creamy Potato Soup

In a large soup pot, add chicken broth, potatoes, cauliflower and onion. Bring to a boil. Once soft, use an immersion blender (see note below) and completely purée vegetables until smooth.

Stir in milk, garlic, salt and pepper. I served this topped with shredded cheddar, bacon pieces, and chives. Enjoy.

Note: A regular blender works just as well here, but be careful because any splatters will be hot and could burn you. If you’re using a regular blender or food processor, transfer boiled vegetables in small batches with small amounts of broth.