Description
This Creamy Loaded Baked Potato Soup with Cauliflower is the perfect combination of indulgent and healthy! It’s rich, cheesy, and comforting, with a creamy cauliflower base that lightens it up without sacrificing flavor. Whether you’re preparing dinner for the family or meal-prepping for the week, this soup will leave everyone asking for seconds.
Ingredients
Scale
- 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 Creme: eaStir 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!
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bacon.
- Storage Tips: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Reheating Instructions: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup becomes too thick.
- Customization: Feel free to add other toppings like crispy fried onions, diced avocado, or a dollop of Greek yogurt for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American