Loaded Potato (and Cauliflower) Soup
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 290.0
- Total Fat: 11.6 g
- Cholesterol: 27.5 mg
- Sodium: 301.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.4 g
- Protein: 12.0 g
View full nutritional breakdown of Loaded Potato (and Cauliflower) Soup calories by ingredient
Introduction
A lightened up version of a classic with the help of cauliflower (Inspiration taken from Skinnytaste.com) A lightened up version of a classic with the help of cauliflower (Inspiration taken from Skinnytaste.com)Number of Servings: 4
Ingredients
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2 slices of thick cut (nitrate free if you can find it) bacon
Half a medium onion
Half medium head of cauliflower
2 Russet (baking) potatoes
3 cups chicken broth (homemade or low sodium if possible)
˝ cup evaporated milk
4 Tbsp (1/4 cup) light sour cream
2 Tbsp chives
4 tbsp (1/4 cup) 2% sharp cheddar cheese (or whatever you like, that’s just what I used)
Salt and pepper to taste
Directions
Fry up the bacon and remove to drain on a paper towel.
Then add the chopped onion to the bacon fat left in the pan and sauté until translucent. If skipping the bacon fat, you can sauté onions in your choice of fat or just skip the sauté altogether, they’ll cook just fine in the broth along with the potatoes and cauliflower.
Add in chopped cauliflower, potato* and broth and simmer until the veggies are tender. Then blend (if you have an immersion blender this is the perfect time for it).
Add the evaporated milk and stir, then ladle into bowls.
Top each bowl with 1 Tbsp light sour cream, ˝ a slice of the bacon you made, crumbled, 1 Tbsp of cheese and ˝ Tbsp of chopped chives.
*I like to leave one of the potatoes out until after blending, then add in chopped pieces and cook until tender because I like having some pieces of potato in my soup, but it’s totally up to you.
Serving Size: Makes 4 servings (1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user PIAQUA.
Then add the chopped onion to the bacon fat left in the pan and sauté until translucent. If skipping the bacon fat, you can sauté onions in your choice of fat or just skip the sauté altogether, they’ll cook just fine in the broth along with the potatoes and cauliflower.
Add in chopped cauliflower, potato* and broth and simmer until the veggies are tender. Then blend (if you have an immersion blender this is the perfect time for it).
Add the evaporated milk and stir, then ladle into bowls.
Top each bowl with 1 Tbsp light sour cream, ˝ a slice of the bacon you made, crumbled, 1 Tbsp of cheese and ˝ Tbsp of chopped chives.
*I like to leave one of the potatoes out until after blending, then add in chopped pieces and cook until tender because I like having some pieces of potato in my soup, but it’s totally up to you.
Serving Size: Makes 4 servings (1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user PIAQUA.
Member Ratings For This Recipe
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