It has been so nice this weekend! The weather couldn’t be more perfect here in Colorado and I’m looking forward to spending my Sunday outside. After feeling like I’ve been trapped inside the past couple months, I’m embracing this unusually warm 78 degree weather. The sunshine and warmth make me feel like spring is finally here. The tulip bulbs in my yard have come up and are starting to bloom and I’m finally putting on a pair of shorts today, hopefully I won’t blind everyone with my pasty legs. Before I start sharing all sorts of fresh spring meals with you I have one more delicious comforting soup, Light Loaded Potato Soup!
Normally when you think of loaded potato soup you think thick, super creamy, lots of cheese and bacon, AND lots of fat and calories. Well with swimsuit season just around the corner it’s time to get serious about what kinds of foods we are putting in our mouth. We can’t hide behind our sweatshirts and sweatpants in the summer nor should we want to.
Have no fear, this Light Loaded Potato Soup is the solution for wanting that thick, creamy, comfort soup with all the flavor but not the fat! This soup has a couple tricks to make it lighter. The first trick is that I replaced half the amount of potatoes with a head of cauliflower. Cauliflower is a great substitute for potatoes. I’ve pulled plenty of fast ones on both my husband and dad and served them mashed cauliflower instead of potatoes..they didn’t suspect a thing. Cauliflower is great because it is lower in calories and carbs and when mashed or pureed takes on the same consistency as a mashed potato.
Another thing I did to keep this soup light was to use skim milk and chicken broth instead of cream. Since the combination of the potatoes and the cauliflower already gives the soup some thickness I didn’t think it needed the heavy addition of cream. The soup is still ultra creamy and thick as you can see in the pictures and will not leave you wishing you had added cream.
Because this is loaded potato soup, I had to top the soup with those same toppings you crave on your baked potato. Bacon, cheddar, and green onions are how I roll. I chose to use turkey bacon, Trader Joe’s has one that I like and is actually flavorful. The cheddar, well it’s not low fat, but boy does it make everything taste better! Just use it in moderation and you’ll be fine. This Light Loaded Potato Soup is the perfect way to start transitioning into spring!
Yields 6 servings
This creamy, thick loaded potato soup that is lighter and healthier thanks to the addition of cauliflower and Greek yogurt.
10 minPrep Time
35 minCook Time
45 minTotal Time
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Ingredients
- 2 teaspoons olive oil
- 1 head of cauliflower, chopped into florets
- 1 pound yukon gold potatoes, washed and diced into 1 1/2 inch pieces
- 2 cloves of garlic, minced
- 1/2 of a yellow onion, diced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
- 1 cup skim milk
- 1/4 cup plain non fat Greek yogurt
- Cheddar cheese, turkey bacon, and green onion for topping
Instructions
- Heat the olive oil in a large pot over medium high heat.
- When the oil is hot add in the diced onion and minced garlic.
- Cook the onion and garlic for 2 minutes stirring often.
- Add in the cauliflower, potatoes, thyme, bay leaf, salt and pepper and saute for about 5 minutes.
- Add in the chicken broth and milk.
- Bring the mixture to a boil then cover with a lid and reduce the heat to low.
- Simmer for 25-35 minutes.
- When the potatoes are fork tender remove from the heat and puree or blend the soup with an immersion stick or in several batches in the blender.
- Stir the Greek yogurt into the soup until it is completely incorporated.
- Serve the soup topped with shredded cheddar cheese, turkey bacon, and green onions if desired.
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