Lightened-Up Loaded Baked Potato Soup
We absolutely love our loaded baked potato soup around here, but it's definitely not calorie friendly to those of us trying to watch our intake! The good news is, with a few simple substitutions, we can make a lightened-up version that is much easier on the fitness plan without sacrificing the flavor!
Ingredients
- 4 slices bacon chopped
- 2 tbsp olive oil
- 1/2 medium yellow onion diced
- 2 celery stalks sliced
- 1 carrot thinly sliced
- 3 each russet potatoes peeled and diced
- 1 each small head of cauliflower stem removed, cut into florets
- 2 tsp garlic powder
- 2 cups low-sodium chicken broth
- 1 1/2 cups reduced-fat milk
- 1/2 cup sour cream
- 10 tbsp shredded cheese
- salt + pepper to taste
- 6 tbsp chives chopped
- 1 small avocado (optional) peeled and sliced
Instructions
- Chop the bacon into 1-2" strips and place in the bottom of a large stockpot. Cook over medium until crispy. When crispy, remove and dry on paper towels. Then crumble back into the pan, add the olive oil, and set the pot back on medium heat.
- When the bacon and the oil are sizzling, add the onion, carrots, and celery. Cook until the onions are translucent (about 6 minutes).
- Add the chopped potatoes and cauliflower and let them cook an additional 5 minutes.
- Add the broth and season with the garlic powder. Let the mixture simmer for 15-20 minutes on low heat, stirring occasionally to keep it from sticking to the bottom of the pot. Mash the potatoes with your spoon as they soften.
- Add the milk and simmer for 5 more minutes.
- Pour the mixture into your blender and pulse until the ingredients are chopped but not pureed. You want the soup to be a little chunky.
- Season with salt and pepper to taste, and serve garnished with sour cream, shredded cheese, chives, and maybe even some more crumbled bacon if you have it!