Lightened-Up Loaded Baked Potato Soup

Lightened up Loaded Baked Potato Soup

Lightened-Up Loaded Baked Potato Soup

Potatoes USA
Nothing says comfort more than potato soup. Try this healthy Lightened-Up Loaded Baked Potato Soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Servings 10


  • 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


  • 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.