Lightened-Up Loaded Baked Potato Soup

Soup, Main Dish

Lightened up loaded potato soup
Lightened-Up Loaded Baked Potato Soup
75 votes

At a Glance

  • Potato Type: White
  • Prep Method: Boiled
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 10 Servings
  • Prep Time:
  • Ready Time:
  • Cook Time:

Nothing says warmth and comfort more than potato soup. Try this healthy Lightened-Up Loaded Baked Potato Soup, developed by Tara Gidus, RD, who extols the goodness of potatoes. If you require a gluten-free recipe, ensure that the (*) ingredients do not contain gluten.


Ingredients

  • 6 medium white potatoes, diced
  • 8 ounces (or 2 ½ cups) frozen cauliflower
  • 1 head broccoli, chopped into bite-sized pieces
  • 1 leek, washed and chopped thinly
  • 2 teaspoons olive oil, divided
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoon chopped garlic, divided
  • 2 cups low-sodium vegetable broth*
  • 2 cups 2% milk
  • 3/4 teaspoon kosher salt
  • 5 ounces reduced-fat sharp cheddar cheese*, for topping
  • 5 slices center-cut bacon, microwaved and crumbled for topping
  • Chives, chopped for topping

Preparation

Preheat oven to 425 degrees F.

Fill large pot with potatoes and salted water. Bring to a boil over high heat and cook until potatoes are fork tender, about 15 minutes. When potatoes have finished cooking, drain water and set potatoes aside in bowl or colander.

While potatoes are cooking, line rimmed baking sheet with parchment paper. To prepare broccoli, remove bottom part of stem, and slice into bite-sized florets leaving an inch of the stem intact. Place broccoli on prepared baking sheet, lightly drizzle with 1 teaspoon olive oil and sprinkle with pinch of salt and ½ teaspoon garlic. Roast in oven for 20 minutes until crispy.

Heat 1 teaspoon olive oil over medium heat. Sauté leeks, crushed red pepper, and garlic until leeks soften, about 1-2 minutes. Add cauliflower and vegetable stock, increase heat to medium-high and cook until cauliflower is soft. Remove pot from heat, and add potatoes, milk, and ½ teaspoon salt.

Using an immersion blender, (or transfer soup to regular blender), puree soup until smooth and creamy.

To serve, ladle one cup of soup into a bowl and top with cheese, bacon, chives, and roasted broccoli. Enjoy! Makes 10 servings.

Note: Boil or microwave broccoli for the topping if you don’t want to fire up your oven for roasted broccoli.

Calories: 159 Fat: 4g Cholesterol: 10mg Sodium: 530mg Vitamin C: 39% Carbohydrates: 22g Fiber: 2g Protein: 9g Potassium: 513mg


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Kristin

This is the 2nd time I've made this, it was a hit at home so I made it at work for our lunch club. It was a hit again! I used a whole cauliflower (steamed) in it instead of the frozen, and made a lot more bacon to go on top! We like bacon...

Paulette

Prep time 10 minutes?? It would take me longer then that just to CUT the potatoes!

Susan

10 Servings! That's a really big family! I'm sure there are many who would appreciate this broken down for 4 servings. ... Thanks for this recipe though. It sounds wonderful.

Dorothy

Why do you call this baked potato soup. It is not baked?

Kim

A suggestion to make it even healthier--instead of draining the potato water, mix 2/3 cup of dry milk powder into a little of the cooking water till smooth, add to potatoes, and continue! Can still add reg. milk--but you get the good vitamins of the potato water and lower fat with the dry milk!