Skinny Baked Potato Soup

After many indulgences and a big fall over the weekend I needed something comforting…but healthy!

That’s where “skinny” loaded baked potato soup comes in. I found this recipe here and adapted it to our liking.

Skinny Loaded Baked Potato Soup

Ingredients

• 2 russet potatoes, washed and dried
• 1 head of cauliflower, stem removed cut into florets
• 1 3/4 cups vegetable broth
• 1 3/4 cups unsweetened Almond Milk
• salt and freshly cracked black pepper
• heaping 1/2 cup fat free greek yogurt
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives, divided
• 3 slices turkey bacon, cooked and crumbled

Directions

• Peel potatoes, chop and boil until tender (about 12 minutes).
• Drain potatoes and let them cool.
• Meanwhile, steam cauliflower with water in a large covered pot until tender.
• Drain and return to pot.
• On medium heat, add vegetable broth, almond milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add greek yogurt, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
• Remove from heat.
• Ladle 1 cup soup into each bowl.
• Top each serving with cheese, remaining chives, and bacon.

So thick, so creamy and so healthy.

This recipe makes a ton so you can also freeze it and save it for a lazy day. I might be eating for every meal today and tomorrow so we might not have leftovers…Sorry Adam.

I also realize men can’t just eat soup for dinner and call it a night – so we added a chicken breast to Adam’s dish.

2 meals – 2 people – 1 pot.

QUESTIONS: Have you ever used cauliflower in place of potatoes? It’s amazing that you can’t tell the difference!

Tags: baked potato soup, dinner, loaded, recipe, skinny, soup