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Skinny Loaded Baked Potato Soup

skinny loaded baked potato soupGrowing up, potato soup was one of my favorite dinners. My mother didn’t really believe in anything but whole milk and butter. So, her version wasn’t something I wanted to continue to eat as I try to get healthier. Every winter I have a craving for potato soup and over the years I have pinched calories where I could. When I posted about the SkinnyTaste cookbook and the Skinny Rustic Italian Gnocchi, I mentioned there were some more recipes coming from that cookbook. 

While flipping through the pages and drooling at every last photograph I stumbled on the recipe for the Too-Good-to-Be-True Baked Potato Soup on page 58; which you can also find on Gina’s SkinnyTaste website. I like that the cookbook has a few favorites from the website – with new photos. I can’t tell you enough how gorgeous this cookbook is. It’s been a long time since I have been this thrilled with a cookbook. I think the last cookbook I really raved on about for days was Melt.

Normally I don’t follow recipes. This one I felt I had to. I did use a couple of different ingredients which is pretty typical for me.

She used 2 potatoes, we used 3-4 small.

Instead of fresh cauliflower which is outrageously priced this time of year we used a 12oz bag of frozen.

Instead of canned chicken broth I usually use my own homemade chicken stock, but I’m out. So, I used a low sodium chicken flavored soup starter and seasoning.

She used 1% milk, we used skim.

Instead of chives, we use green onions.

I used a food processor because I made this before Christmas. Gina uses an immersion blender in her recipe. Mr. Yum got my immersion blender for me for Christmas.

No too much of a change. Same, but different.

As we know, potato soup can take a long time. When I make regular potato soup I cut the potatoes into chunks and boil them while I work on the creamy soup base. Then, I add the potatoes to the soup base. Reduces cook time. What can I say? I don’t have much patience when it comes to cooking.

Well, I know that even with skim milk, potato soup is still rather high in calories if you add enough potatoes to make comforting.  Well, as you can see, there is cauliflower in this recipe. I was wondering how I was going to get my husband to eat cauliflower. He will eat it raw, but can’t stand it cooked. As I started preparing the frozen florets in the food processor I was saying a little prayer in my head that he was going to like it, otherwise I was going to eat an entire pan of soup all on my own.

I cooked. I prayed. I blended. I prayed some more. I boiled. I prayed again. All the while, kiddo and husband were glaring at me.

I crumbled up the bacon. Dinner was done. I plated. I served.

I waited.

That wait was pure agony I tell you.

I sat down with my own bowl. We prayed as a family.

I waited. I breathed heavily.

Kiddo chimes in with yums and slurps as my eyes were fixated on Mr. Yum.

Take a bite already!

He takes a bite.

Oh no. He hates it. What have I done?

“This is good,” he says to me with a smile.

Yes! Success!

He liked it so much he had another bowl.

That was music to my ears.

Maybe healthy eating won’t be so bad for him after all. 🙂

He did say that he could still taste a little hint of the cauliflower, but it wasn’t bad.

I am thrilled because this soup was amazing. The warm cream, the string of the melted cheese, little bits of real bacon – all of it was so comforting.

Not quite moms. But, it’s my own. 

loaded baked potato soup

4.9 from 15 reviews
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Skinny Loaded Baked Potato Soup
Author: 
Serves: 5 - 6
 
Adapted from SkinnyTaste Cookbook page 58, Too-Good-to-Be-True Baked Potato Soup
Ingredients
  • 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
Instructions
  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.

We’ve since made the recipe again and used 3/4 the amount of cauliflower and added a tiny potato from the bottom of the bag in that extra 1/4 place. He said it was just as good and the cauliflower taste was non-existent. That tiny potato will add more calories that the cauliflower, but it’s worth it. So, if you have a picky eater, it is ok to play around with the ingredients a bit.

 Now I have to go through the cookbook again and start planning a few more recipes to try.

Comments

  1. I grew up on whole milk and butter, too, and honestly it’s what I still prefer to this day. It just tastes better.

    Reply

    • It totally does still taste better, but I am having to watch myself! I am trying to make healthy substitutions and I’ve actually cut out dairy completely! It’s a little much, but I’ve got to do it. I’ve been using ghee and coconut milk from a can for sweetening my coffee.

      Reply

      • Dairy is a hard one for me to give up. I can pass on milk and switch to nut milks with no problem. But, its the cheese I tell you. Gets me every time.

        Reply

  3. My son has certain dietary restrictions so I would have to adapt this recipe, but overall I love it. We use cauliflower as a substitute for potato all the time.

    Reply

  5. This is the best kind of recipe to make more healthy. You can cut calories by using a lower fat substitute but still retain the great flavor.

    Reply

  7. I’ve never been a huge fan of cream based soups (chowder killed it for me… too many things I don’t like can easily hide) I can’t get behind not using whole mild or real butter. growing up my mom was all about skim or 1% and it’s recently been proven that it’s not that good for you because you drink/ eat more of it than you would if it were full fat.

    Reply

  8. Oh, this sounds so delicious and perfect for the cold weather right now! Lots of soups aren’t as filling as you would like them to be, but this one definitely sounds nice and hearty. Perfect for a meal, and great that you were able to make a more healthy version of it as well. Always bonus points with that!

    Reply

  9. I love potato soup, it’s so delicious and such a great winter warmer. I really like how you’ve presented it too, it’s so appetizing. It’s nice that you made the recipe you’re own, always such a great thing to do.

    Reply

  10. I absolutely love potato soup! It’s so rich and creamy. I think I wouldn’t mind cutting down some of the fat though. I already used reduced fat cheese, but I never tried it with skim milk. I think the potatoes would make up for the thinness of the milk, so I’m willing to try it out!

    Reply

  11. I love how you took the recipe and tweaked it to make it healthier. Have to love that wait while you see if your family likes something, right? It’s a good sign when they ask for a second bowl.

    Reply

  15. I absolutely adore loaded potato soup–it’s just so great on a cold day! Even though I love it, I usually only have it when we go out occasionally. I actually tried making one the other day, and I RUINED it (like black junk on the bottom of the pot). Maybe this version will turn out better for me! 🙂

    Reply

  17. I’m going through your recipe now to see if I have all of the ingredients to start some of this in my crock pot tonight. It’s 18 degrees here, which is cold and unusual in my area and I need some hot but delicious food to get me through it lol. Thanks so much for sharing and for your photos as well. I always love photos with recipes.

    Reply

  19. I grew up on potato soup and there was nothing skinny about it! This recipe sounds great. I will admit i was a tad bit thrown off by the cauliflower but i trust you

    Reply

  20. My mouth is watering right now. This looks SO delicious. My grandma is a big fan of potato soup but, like you said, believes in whole milk and butter. I might have to convince her to try this one – I love that you can sneak in your veggies with this too.

    Reply

  22. The winter months in Canada are bitter. There is nothing like a good bowl of soup to not just warm your body but your heart (if it’s made with love aha!). As I promise every New Year, I’m trying to be healthier, and this provides not just an opportunity to do that but to eat something yummy and satisfying.

    Reply

  24. I dont think I have ever tried potato soup. Being a not big fan but this actually looks tasty. My kids are huge potato fans and would probably eat all of it anyway and I wouldn’t even get a taste!

    Reply

  25. You had me at “skinny”! & then “potato”! & then “soup”! Pretty sure I’m going to try this tomorrow – it’s going to be freezing – perfect for soup. 🙂

    Reply

  29. I love baked potato soup, but mine is so unhealthy we don’t eat it often. I am going to have to try this version to see if it would be a good substitute!

    Reply

    • Because we did not buy fresh chives but we had the green onions. They are easier to come by this time of year. We could use dried chives but I prefer fresh when possible.

      Reply

  32. Yay! Success! They loved it. I wish all of my family would love something at the same time! I had no idea that cauliflower has such a distinctive taste – although I’m the opposite, I’m not a fan of them crunchy and raw. I’ve only had potato soup a few times, from a can [the shame] and it was with leek so I loved it. I’m going to try and make yours because I too have little patience in the kitchen and hardly ever manage to follow a recipe!

    Reply

  45. I truly never had a potato soup before – I love this! I should give it a try some time maybe a month or two after I get back from one of my travels – I want to practice this to cook for my family and loved ones. Plus, I like the fact that its nothing heavy but purely really healthy and yummy to eat.

    Reply

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