Loaded Baked Potato Soup Made Skinny

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.
Loaded Baked Potato Soup Made Skinny

Helpful Tips About this Recipe

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
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
Facts for Freestyle SmartPoints
170 calories 4g sat. fat, 9g protein, 4g sugar


Loaded Baked Potato Soup Made Skinny

Loaded Baked Potato Soup Made Skinny

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 cups
Calories 295 kcal


  • 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
  • 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


  • 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


Serving: 1cupCalories: 295kcalCarbohydrates: 28gProtein: 21gFat: 12gSaturated Fat: 7gCholesterol: 42mgSodium: 842mgFiber: 4gSugar: 9gBlue Smart Points: 6Green Smart Points: 7Plus Points: 8
Tried this recipe?Let me know how it was!

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