Light and Loaded Baked Potato Soup | Michigan Potatoes

Ingredients

• 6 medium white potatoes, diced
• 8 ounces (or 2 ½ cups) frozen cauliflower
• 1 head broccoli, chopped into bite-sized pieces
• 1 leek, washed and chopped thinly
• 2 teaspoons olive oil, divided
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoon chopped garlic, divided
• 2 cups low-sodium vegetable broth*
• 2 cups 2% milk
• 3/4 teaspoon kosher salt
• 5 ounces reduced-fat sharp cheddar cheese*, for topping
• 5 slices center-cut bacon, microwaved and crumbled for topping
• Chives, chopped for topping