Skinny Loaded Baked Potato Soup
Serves: 5 - 6
Adapted from SkinnyTaste Cookbook page 58, Too-Good-to-Be-True Baked Potato Soup
  • 3-4 small baking potatoes
  • 12 oz frozen cauliflower
  • 2 cups low sodium chicken broth/stock
  • 1½ cup skim milk
  • 2 stalks of green onion, diced
  • dashes of salt
  • dashes of pepper
  • a sprinkle of reduced fat cheddar cheese for each bowl
  • 4 slices of thick sliced center cut bacon, cooked and crumbled
  1. Wash the potatoes and use a knife to stab a few holes in each of them.
  2. Wrap with plastic wrap and microwave on high for 7 minutes, or until done. Some microwaves may only take 5 minutes.
  3. Set aside and let cool.
  4. When they are cooled, I cut them in half - long ways.
  5. Flip them over so the skin is up and the flesh is down.
  6. Push.
  7. Your skin should slide off.
  8. Once you have removed the skin of your potatoes, chop and set aside.
  9. Boil your frozen cauliflower according to your package directions.
  10. Drain and set aside to cool.
  11. Using a large stock pot or dutch oven add the broth, milk and potatoes.
  12. Bring to a boil.
  13. While you are waiting for your pot to boil, add your cauliflower to a food processor or blender to puree.
  14. Add to the pot.
  15. Whisk.
  16. Add the sour cream. a sprinkle of the green onions, and then season with a dash of salt and pepper. Or enough to suit your tastes.
  17. Reduce heat to low and cook another 8-10 minutes until creamy. Be sure to mix every so often so the milk doesn't start to burn on the bottom of the pan!
  18. Once done, remove from burner.
  19. Using a large spoon or ladle, place soup in bowls.
  20. Garnish with green onions, cheese and bacon.
Recipe by YUM Eating at