Crisp air, the leaves are starting to change color… Autumn is here and along with it comes my cravings for comfort food! My recipe of choice today—loaded baked potato soup, but wait! I’m a health coach—there must be a way for me to make this yummy soup and feel proud of it.
Soooo… here you go! Get loaded with my baked potato soup, it’s everything you love about a baked potato loaded with cheddar, bacon and chives!
Potatoes, bacon, cheese oh my! I knew I had to hide a vegetable in this soup to bulk it up without added calories. My attempt was cauliflower and it was a winner. It really made me feel like I was eating a loaded baked potato, without all the guilt.
I confess, cauliflower is NOT my favorite vegetable, but because of its health benefits I have been looking for a creative way to incorporate this veggie into my food. Cauliflower and potatoes are wholesome vegetables, loaded with carbohydrates, protein and Vitamin C. The Vitamin C in these veggies makes them great antioxidants which repair cells in the body— plus increasing your Vitamin C might also help reduce your risk of heart disease.
Trust me, if I was able to trick myself into liking cauliflower in this delicious dish, I’m sure it will please even the toughest critic in your home. Give it a go!
Loaded Baked Potato Soup
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1% reduced-fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Peel potatoes, cube and boil in water until tender.
Meanwhile, 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. Blend to puree until smooth.
Add sour cream, 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 2 tbsp cheese, remaining chives, and bacon. *This would also be great topped with broccoli and cheese if you prefer to forgo the bacon.