Friday, February 18, 2011

Loaded Baked Potato Soup

Source: (a new favorite!)
Serves: 4

  • 2 potatoes
  • 1 head of cauliflower
  • 1 1/2 c. chicken broth
  • 1 1/2 c. skim milk
  • 1/2 c. fat free or low-fat sour cream
  • 1/4 c. green onion or chives (+ a little extra for garnish)
  • Fresh ground black pepper and salt
  • Shredded cheddar
  • Bacon bits


  1. Bake potatoes in either the microwave or the oven. Peel.
  2. Break the cauliflower into flourets. In a large pot, steam the cauliflower.
  3. Once the cauliflower is steamed, discard the water and add the peeled potato, chicken broth and milk. Boil for 3-5 mins.
  4. With an immersion blender, blend until smoth.
  5. Stir in sour cream, chives/green onion and salt and pepper.
  6. Simmer on low for about 10 minutes.
  7. Serve topped with shredded cheddar, bacon bits and additional chives or green onions.


This was sooooo easy and made for a really tasty lunch! You can taste the cauliflower a little bit, but I love mashed cauliflower, so it didn't bother me at all. Without the cheese and bacon garnish, this would be a little bland, so make sure you have those on hand to spice this soup up.

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