Baked Potato Soup

Recipe: From this month's issue of Everyday with Rachael Ray. YUM-MO so good, and with a few substitutions pretty light!
INGREDIENTS
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk (*I used 1%)
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)(*I used 2% light cheese)
1/4 cup sour cream (*I used light sour cream)
DIRECTIONS
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon 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 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

It says makes 4 servings, I think we will get 6 out of ours. If 4 servings with my substitutions it is 7 points per serving, if 6 servings with substitutions it is 4.5 points per serving. And its a filling food with the potatoes and cauliflower!