I adore stuffed baked potatoes and love how healthy cauliflower is, so I decided to combine them in this amazingly decadent soup! It’s a slimmed-down version of a loaded baked potato soup, with fewer calories and fat! You actually don’t taste the cauliflower at all. It is just dreamy rich, potato-y goodness. Each hearty serving including the toppings has 290 calories, 12 grams of fat and 6 Blue WW Freestyle and 7 Green.
Ingredients
- 2 medium russet potatoes,, washed and dried
- 1 small head of cauliflower, about 16 ounces, stem removed cut into florets
- 1 cup onions, diced
- 3 slices bacon or turkey bacon if desired, see shopping tips
- 1 (14.5oz) can reduced-sodium chicken broth, I used Swanson's
- 1½ cups 2% reduced-fat milk
- Salt and black pepper, to taste
- 1 (5.3 oz) container nonfat Greek yogurt or ½ cup light sour cream
- 10 tablespoons reduced-fat cheddar cheese, shredded
- 6 tablespoons chives or scallions, chopped and divided
- 1 tablespoon light butter or Smart Balance light
Instructions
- To Cook Potatoes: Preheat oven to 400 degrees. Wash and dry potatoes and pierce all over with a fork. Wrap each in foil and bake for 1 hour or until tender. Cool. Peel potatoes and cut into chunks. Or cook potatoes in microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender.
- To Cook Cauliflower: Add cauliflower florets to a large pot of water. Bring to a boil then down to a simmer, cover pot and cook until tender. Drain and return to pot.
- To Cook Onions: Place onions on a microwave-safe plate or bowl and cook in microwave for 3-4 minutes to soften.
- To Cook Bacon: Line a plate with several paper towels. Place 3 bacon strips on the paper. Cover with more paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon and set aside.
- To Make Soup: In a large pot, add cooked chunks of potato, steamed cauliflower, softened onions, chicken broth, milk, and bring to a soft boil. Add a little salt and pepper, to taste. Use an immersion blender or potato masher to puree everything until smooth. Stir in yogurt or sour cream, half the chives, a little more salt and pepper, if needed. Cook on low about another 8 minutes, stirring occasionally. Siir in 1 tablespoon butter.
- When ready, ladle 1 cup soup into each bowl. Top each serving with 2 tbsps cheese, remaining chives, and crumbled bacon.
- Makes 6 cups. Each serving, 1 cup including toppings
Video
Notes
Shopping Tips
There are many healthier bacon choices these days. They’re uncured with no nitrates. I like Oscar Mayer Selects Natural. Most supermarkets carry it along with several other brands. WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
WW POINTS PLUS 8
There are many healthier bacon choices these days. They’re uncured with no nitrates. I like Oscar Mayer Selects Natural. Most supermarkets carry it along with several other brands. WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
WW POINTS PLUS 8
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SKINNY FACTS: for 1 cup serving including toppings 296 calories, 12g fat, 7g sat fat, 42mg chol, 21g prot, 28g carbs, 842mg sod, 4g fiber, 9g sugar |
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Facts for Freestyle SmartPoints 170 calories 4g sat. fat, 9g protein, 4g sugar |
Skinny Facts
Serving: 1cupCalories: 295kcalCarbohydrates: 28gProtein: 21gFat: 12gSaturated Fat: 7gCholesterol: 42mgSodium: 842mgFiber: 4gSugar: 9gBlue Smart Points: 6Green Smart Points: 7Plus Points: 8
