Skinny Baked Potato Soup

Are you sick of soup yet?  Just one last one (I promise (for now))!

Last week, I posted a recipe for Loaded Cheesy Potato Soup, and it was fabulous.  But would you believe me if I told you that I actually liked this lightened up baked potato soup even better?  That’s right, the low calorie version with more cauliflower than potato ranks a bit higher for me!  Even my husband enjoyed this soup.  In fact, he didn’t even notice the cauliflower before I told him about it (I think adding in the broccoli helps.)

Recipe Notes:

*I don’t peel my potatoes before adding them to soup, because I love the extra nutrients found in the skin.

*As always, I used large red potatoes in my soup.  Use any potatoes you have on hand.

Skinny Baked Potato Soup

Adapted from Skinny Taste

2 medium sized potatoes, cubed

1 head of cauliflower, cut into florets

2 cups chicken broth

1 ½ cups skim milk

1 small head of broccoli, cut into very small florets

Salt & pepper to taste

½ cup light sour cream

½ cup shredded sharp cheddar cheese

5 green onions, white & green parts sliced

3 slices bacon, cooked and crumbled

Pierce the potatoes with a fork.  Microwave the potatoes on high for 5 minutes, then turn and microwave for an additional 3-5 minutes or until tender.  Cool and roughly dice the potatoes.

Meanwhile steam the cauliflower until tender.  Drain and place in a soup pot.  Then, steam the broccoli until tender.  Drain and set aside.

Turn the heat to medium and add the chicken broth, milk, potatoes, and half of the green onions to the cauliflower.  Bring the mixture to a boil, then use an immersion blender to puree until smooth.

Stir in the sour cream, broccoli, and salt and pepper to taste.  Simmer on low heat for 5 minutes, stirring occasionally.

Pour the soup into bowls and top with cheese, remaining onions, and bacon.

Serves 4