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Soups & stews

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.
2 russet potatoes, washed and dried
1 sm. head of cauliflower, stem removed cut into florets
1 1/2 c. fat-free, low-sodium vegetable broth
1 1/2 c. skim milk
salt and freshly cracked black pepper
1/2 c. plain, fat-free Greek yogurt
5 T. reduced-fat shredded sharp cheddar cheese
6 T. chopped chives, divided
3 slices turkey bacon, cooked and crumbled
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Baked Potato Soup

Baked Potato Soup

Baked Potato Soup
Two Stars Guiding Stars
  • Servings:5 (1 cup) (321 g)
  • Prep Time:15 minutes
  • Cook Time:30 minutes
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. On medium heat, add chicken 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.