This Loaded Baked Potato Soup offers all the comfort of a classic potato soup with a lighter twist, thanks to the addition of cauliflower. Blending tender potatoes and cauliflower with creamy cheddar cheese, crispy bacon, and fresh chives, this soup is rich, creamy, and packed with flavor—yet lower in carbs and fat. It’s perfect for cozy evenings and pairs wonderfully with a side salad or crusty bread. Let’s get ready to dig in!
Ingredients:
- 2 medium russet potatoes, washed and dried
- 1 small head cauliflower (about 3 1/2 cups or 16 ounces), stem removed and cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups 1% reduced-fat milk
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup light sour cream
- 10 tablespoons of reduced-fat sharp cheddar cheese, grated
- 6 tablespoons chopped chives, divided
- 3 slices center-cut bacon, cooked and crumbled (or turkey bacon, if preferred)
Instructions:
- Cook the Potatoes: Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for about 40-45 minutes or until soft. Remove from the oven, allow them to cool, then peel and roughly chop. Set aside.
- Cook the Cauliflower: While the potatoes bake, steam or boil the cauliflower florets until they are very tender, about 10 minutes. Drain and set aside.
- Blend the Soup Base: In a large pot, combine the cooked cauliflower, chicken broth, and milk. Utilize an immersion blender to blend the mixture until it reaches a silky, smooth consistency. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
- Add Potatoes and Seasonings: Add the chopped potatoes to the pot with the blended cauliflower mixture. Stir in salt and pepper to taste, and heat the soup over medium-low heat, stirring occasionally.
- Add Cheese and Sour Cream: Stir in 8 tablespoons of the shredded cheddar cheese and the sour cream, mixing until the cheese is melted and fully incorporated. Adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with the remaining cheddar cheese, chopped chives, and crumbled bacon. Serve hot and enjoy your cozy, comforting bowl of loaded baked potato soup!
Conclusion:
This creamy and satisfying Loaded Baked Potato Soup brings together the best parts of a loaded baked potato in a cozy, comforting soup. It’s easy to make, lower in carbs, and full of flavor. Perfect for chilly evenings or any time you need a little extra warmth in your meal!
Creamy Loaded Baked Potato Soup with Cauliflower
A rich and creamy soup blending potatoes andcauliflower with cheese, sour cream, and bacon, topped with chives for a cozy,lighter twist on a classic favorite.
Ingredients
- 2 medium russet potatoes washed and dried
- 1 small head cauliflower about 3 1/2 cups or 16 ounces, stem removed and cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups 1% reduced-fat milk
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup light sour cream
- 10 tablespoons of reduced-fat sharp cheddar cheese grated
- 6 tablespoons chopped chives divided
- 3 slices center-cut bacon cooked and crumbled (or turkey bacon, if preferred)
Instructions
- Cook the Potatoes: Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for about 40-45 minutes or until soft. Remove from the oven, allow them to cool, then peel and roughly chop. Set aside.
- Cook the Cauliflower: While the potatoes bake, steam or boil the cauliflower florets until they are very tender, about 10 minutes. Drain and set aside.
- Blend the Soup Base: In a large pot, combine the cooked cauliflower, chicken broth, and milk. Utilize an immersion blender to blend the mixture until it reaches a silky, smooth consistency. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
- Add Potatoes and Seasonings: Add the chopped potatoes to the pot with the blended cauliflower mixture. Stir in salt and pepper to taste, and heat the soup over medium-low heat, stirring occasionally.
- Add Cheese and Sour Cream: Stir in 8 tablespoons of the shredded cheddar cheese and the sour cream, mixing until the cheese is melted and fully incorporated. Adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with the remaining cheddar cheese, chopped chives, and crumbled bacon. Serve hot and enjoy your cozy, comforting bowl of loaded baked potato soup!