Thursday, November 3, 2011

Low Fat Baked Potato Soup

This recipe was so easy, so delicious, and so low fat. 
It has a loaded baked potato flavor but is actually mostly loaded with cauliflower 
and no one in my house would have even guessed it! 

Baked Potato Soup 
recipe adapted from Gina's Skinny Recipes


2 russet potatoes
1 head of cauliflower 
1 1/2 cups chicken broth*
1 1/2 cups 1% milk
1/2 cup light sour cream 
low fat cheddar cheese, turkey bacon bits, chives

*The original recipe calls for fat free chicken broth. I was looking for gluten free and couldn't find both gluten free and fat free so mine had some fat in it. I don't think it made a difference. 


Soften potatoes by piercing them with a fork and putting them in the microwave for about 5 minutes. 
When soft, remove them, allow to cool a bit, and peel. 

Meanwhile, in a large pot, steam cauliflower in water until tender. Drain. 

Place potatoes, cauliflower, chicken broth and milk in a blender and puree. 

Place pureed mixture back into the large pot and add the salt, pepper and sour cream. Stir until well combined. 

Heat over medium heat for about 15 to 20 minutes, stirring occasionally. 

Pour 1 cup servings into bowls and top with desired toppings. 


I am sharing this recipe with:


  1. This looks so good! I'm going to have to try it out!

  2. What a good idea! I'm always looking for ways to get cauliflower into my kids. They love potatoes, so this sounds great! Thanks for sharing.

  3. Hi Erin,
    It is chilly and rainy here today and your soup would be perfect, it looks so good. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen