Lightened-Up Loaded Baked Potato Soup
Lightened-Up Loaded Baked Potato Soup
Nothing says comfort more than potato soup. Try this healthy Lightened-Up Loaded Baked Potato Soup.
Ingredients
- 6 Medium Alsum white potatoes diced
- 1 Head cauliflower chopped into bite-sized pieces
- 1 Head broccoli chopped into bite-sized pieces
- 1 Leek washed and chopped thinly
- 2 Tablespoons Olive oil divided
- ½ Teaspoon Crushed red pepper
- 1 ½ Teaspoon Chopped garlic divided
- 2 Cups Low-sodium vegetable broth
- 2 Cups 2% milk
- ¾ Teaspoon Kosher salt
- 5 Ounces Reduced-fat sharp cheddar cheese for topping
- 5 Slices Center-cut bacon microwaved and crumbled for topping
- Chives chopped for topping
Instructions
- Preheat oven to 425°F.
- Fill large pot with potatoes and salted water. Bring to a boil over high heat and cook until potatoes are fork tender, about 15 minutes. Meanwhile, steam cauliflower in a pot until fork tender. When potatoes and cauliflower have finished cooking, drain water and set potatoes and cauliflower aside in bowl or colander.
- While potatoes and cauliflower are cooking, line rimmed baking sheet with parchment paper. To prepare broccoli, remove bottom part of stem, and slice into bite-sized florets leaving an inch of the stem intact. Place broccoli on prepared baking sheet, lightly drizzle with 1 tablespoon olive oil and sprinkle with pinch of salt and ½ teaspoon garlic. Roast in oven for 20 minutes until crispy. (Cooking tip: Boil or microwave broccoli for the topping if you don’t want to fire up your oven for roasted broccoli.)
- Heat 1 tablespoon olive oil over medium heat. Sauté leeks, crushed red pepper, and garlic until leeks soften, about 1-2 minutes. Remove pot from heat, and add potatoes, cauliflower, vegetable stock, milk, and ½ teaspoon salt.
- Using an immersion blender, (or transfer soup to regular blender), puree soup until smooth and creamy. Place pot back on stove and heat through.
- To serve, ladle one cup of soup into a bowl and top with cheese, bacon, chives, and roasted broccoli.