Simply Deliteful: Light & Loaded Baked Potato Soup

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Sitting down to a bowl of warm soup this time of year warms the soul as much as the body. Alice Bolen, author of Simply Deliteful stopped by to share one of her favorite winter recipes.

Light and Loaded Baked Potato Soup

This is true comfort food that is so satisfying you’d never guess that we’ve erased so many calories! It’s healthy, hearty and cozy and can be adapted for whatever your dietary needs or appetite is! (I Promise, you’ll never taste the cauliflower!)

Ingredients:

  • 2 medium to large russet potatoes, washed and dried
  • 16 ounces of cauliflower—Can be fresh or frozen, florets, or”riced” or “pearls” in a bag
  • 2 cups fat free chicken broth, divided
  • 2 cups fat free milk, divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup fat free or light sour cream plus extra to offer as condiment
  • 1/4 cup snipped chives or thinly sliced green onions, including green parts- divided


Condiments:

  • Shredded fat free or 2% cheddar cheese, (or regular cheddar cheese)
  • Additional fat free or low fat sour cream (or regular sour cream)
  • Chopped turkey bacon or regular bacon
  • Remaining chives or green onion
  • Chopped cooked broccoli
  • Anything else that you love to load onto a baked potato


Prick skin of potatoes and either bake in conventional oven at 400F for about an hour or until tender, or microwave oven for about 5 minutes, then turn over and bake about 3-5 minutes or until tender. (Microwave ovens vary considerably in power, so time accordingly). remove from oven and cool. (You can bake the potatoes a day ahead if you want to.) Peel and roughly chop 1 1/2 potatoes. Chop the other 1’2 potato and set aside.

Either steam the cauliflower on the stove top till tender; or if bagged, follow

package directions. Just be sure it’s tender. Drain any moisture from the cauliflower and place in a large pot.

Add the 1 1/2 chopped potatoes , 1 1/2 cups broht and 1 1/2 cups milk to pot with the cauliflower. On medium heat, bring to a boil. Be sure not to scorch. Remove from heat and use an immersion blender to puree till smooth. Add sour cream, 3 Tablespoons of the chives or green onion, salt and pepper. Stir in the remaining chopped potato. Return to low heat and cook for an additional 5-10 minutes. Stir occasionally, making sure it doesn’t scorch. If the soup is too thick, add additional broth or milk to thin a little as desired. Adjust salt and pepper to taste.

Remove from heat and ladle into bowls. Offer desired condiments.

I offer condiments in regular and non fat options in little bowls for guests to top their soup as desired.