Baked Potato Soup - 2 Guiding Stars
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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.


  • 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


  1. 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.
  2. 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.
  3.  Add the yogurt, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  4. Top each serving with cheese, remaining chives and bacon.
Nutritional analysis per serving: Calories 155; Total Fat 2g (3% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 255mg (11% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 6% DV; Calcium 15% DV; Iron 6% DV; Potassium 15% DV; Vitamin C 35% DV; Vitamin B6 30% DV; Riboflavin 25% DV.
Recipe by Guiding Stars at
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