Skinny Mini Loaded Baked Potato Soup

November 21, 2014

This soup is Awesome! (in a singing voice) No seriously, it is. 85% of this soup is made of cauliflower, and the rest is made of vegetable broth, onions, garlic and herbs. Super low calorie but packs a punch! Which gives you every reason to use whatever toppings you desire!!! If you're looking for something low calorie, this is your answer!! And you don't even have to tell anyone it's healthy,

they'll never know! (heehee)

 

 

 

Here's how I made it!

 

Ingredients:

4 cups cauliflower, roughly chopped

4 c vegetable broth

½ c low-fat milk

Pinch of salt

6 garlic cloves, rough chopped

1 medium onion chopped

1 small shallot chopped

4 Tbs grated parmesan

2 small russett potatoes

1 tsp fresh cracked pepper

5 Tbs fresh parsley finely minced

1 tsp fresh thyme

4 Tbs fresh chopped chives

¼ tsp red pepper flakes

1 Tbs horseradish

 

Toppings (optional):

  • Crispy bacon or turkey bacon

  • Low-fat sour cream (Daisy’s is awesome)

  • Chives

  • Extra sharp white cheddar cheese

  • Horseradish

 

Directions:

  1. Cut up the cauliflower, I had a really large head so I used about 1/3 of it.

  2. Put into a large pot and cover with 3 cups of vegetable broth, or until completely covered. If you need more just add water until cauli is covered, you’ll need the last cup of broth at the end.

  3. Place onto stove, over medium-high heat until boiling, lower to medium and let boil for about 15 minutes until tender.

  4. While that is cooking, put chopped onion, shallot and garlic into a pan over medium heat, with olive oil and cook until a bit browned.

  5. When the cauliflower is done cooking, using a slotted spoon, put half into a blender, with ¼ c milk and half the cooked onion/garlic mixture. Blend until smooth, if you need a bit more liquid, use a little from the broth you cooked the cauliflower in.

  6. Pour the smooth mixture into a large pot and repeat the process with the rest of the cauliflower, milk and onions.

  7. When finished, add the remaining cup of vegetable broth to the puree. Mix well.

  8. Next add in parmesan, salt, parsley, thyme, and chives and let simmer for 15 minutes.

  9. While that is simmering, wash off two small potatoes and cut into small cubes, about 1 inch in size.

  10. Place in a pot and cover with water, bring to a boil and let cook for 15 minutes.

  11. When potatoes are done add to the cauliflower puree along with the red pepper flakes and horseradish.

  12. Let simmer for another 10 minutes.

  13. If you would like bacon as a topping, cook that as the soup simmers for the last 10 minutes. Bacon is optional so  this dish falls within the vegetarian category.

  14. Serve hot and top with any additional toppings of your choice, I listed a few above for some ideas. ENJOY MY FRIENDS!

 

Servings: 4-5

Cook time: 45 minutes

 

 

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