Skip to main content
Close

Print This Recipe

Baked Potato Soup

Two Stars Guiding Stars

  • Servings:

    5 (1 cup) (321 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    30 minutes

Ingredients

Cauliflower is the secret to diversifying the nutritional profile of this soup. Lean turkey bacon and reduced-fat cheese bring all the flavor with less fat. If you have a little extra time, caramelized onions make a wonderful replacement for chives as a delicious topping.
2 russet potatoes, washed and dried
1 sm. head of cauliflower, stem removed cut into florets
1 1/2 c. fat-free, low-sodium vegetable broth
1 1/2 c. skim milk
salt and freshly cracked black pepper
1/2 c. plain, fat-free Greek yogurt
5 T. reduced-fat shredded sharp cheddar cheese
6 T. chopped chives, divided
3 slices turkey bacon, cooked and crumbled
Baked Potato Soup

Directions

1. Poke potatoes with a fork and microwave on high for 5 minutes. Turn over and microwave another 3 - 5 minutes, until tender. Cool. Peel potatoes.
2. 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. Use an immersion blender to puree until smooth.
3.  Add the yogurt, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
4. Top each serving with cheese, remaining chives and bacon.

Nutrition

Nutritional Facts
Servings 5 (1 cup) (321 g)
Base Nutrients
Calories 153 kcal (8%)
Calories from Fat 19 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 1 g (4%)
Cholesterol 8 mg (3%)
Sodium 256 mg (11%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 3 g (10%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C 33 mg (36%)
Minerals
Calcium 178 mg (14%)
Iron 1 mg (7%)
loading