Creamy soups can be an absolute lifesaver in the middle of winter. Make a big batch of this creamy potato soup and freeze it in 1-2 cup portions. If you need an easy dinner or lunch during the week, just pull out the right number of portions and warm them on the stove or in the microwave! This variation on potato soup used cauliflower to diversify the vegetables you’re getting while giving you a warm, tasty meal that’s simple to prepare.
Baked Potato Soup
Cauliflower is the secret to diversifying the nutritional profile of this soup. Lean turkey bacon and reduced-fat cheese bring all the flavor with less fat. If you have a little extra time, caramelized onions make a wonderful replacement for chives as a delicious topping.
Servings: 5 (1 Cup) (321 g )
Prep Time: 15 min.
Cook Time: 30 min.
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed, cut into florets
- 1½ cups fat-free, low-sodium vegetable broth
- 1½ cups skim milk
- ½ cup plain, fat-free Greek yogurt
- 6 Tbsp. chopped chives, divided
- salt and freshly cracked black pepper
- 5 Tbsp. reduced-fat shredded sharp cheddar cheese
- 3 slices turkey bacon, cooked and crumbled
- Poke potatoes with a fork and microwave on high for 5 minutes. Turn over and microwave another 3 – 5 minutes, until tender. Cool. Peel potatoes.
- Steam cauliflower with water in a large covered pot until tender. Drain and return to pot over medium heat. Add vegetable broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth.
- Add the yogurt, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
- Top each serving with cheese, remaining chives and bacon.