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Loaded Baked Potato Soup

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This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make! Made with hidden veggies!

Loaded Baked Potato Soup

This baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon, and chives, at a fraction of the calories. The secret to slimming it down is swapping part of the potatoes with cauliflower – you can’t even tell! Your whole family will love this creamy homemade soup. Plus, it cooks quickly. Once you prep the potatoes and cauliflower, the soup is ready in 20 minutes. If you love potato soup, try this Potato Leek Soup, Kale Potato Soup with Turkey Sausage, and Broccoli Cheese Potato Soup.

Loaded Baked Potato Soup

This easy loaded baked potato soup has been one of my most popular soup recipes since I first shared it in 2011. A reader even commented that it was a “warm bowl of awesomeness,” and I definitely agree! It’s the best baked potato soup recipe. And bonus points – it’s kid-friendly, too. It would be perfect to pack in a thermos for a hot school lunch.

Many years ago, I received a request to make over traditional baked potato soup (you really like to challenge me, don’t you!), and I was a little stumped on how to tackle it. With potatoes, sour cream, cheese, and bacon, the challenge was how to make it light.

I knew I had to hide a vegetable in this soup to bulk it up without extra calories. My first attempt was parsnips, but the flavor was too overwhelming. Knowing how much you all love my creamy cauliflower puree recipe, I tried cauliflower next, and it was a winner. It feels like you’re eating a loaded baked potato without all the guilt.

Loaded Baked Potato Soup Ingredients

  • Potatoes: Wash and dry two medium russet potatoes weighing about nine ounces each.
  • Cauliflower: Remove the stem from a small cauliflower head and cut into florets. You should end up with about 3 ½ cups.
  • Broth: Use fat-free chicken broth or stock.
  • Milk: I use 1% milk for creaminess without the extra fat.
  • Sour Cream: You’ll need a half cup of light sour cream.
  • Salt and Pepper to season the baked potato soup to taste
  • Toppings: Reduced-fat shredded cheddar cheese, chopped fresh chives, cooked and crumbled bacon

How Do You Make a Creamy Baked Potato Soup?

  1. Potatoes: Pierce the potatoes with a fork and microwave for five minutes. Turn them over and cook for another three to five minutes until tender. You can also bake them in the oven at 400°F for an hour. When they’re cool, peel the potatoes.
  2. Cauliflower: While the potatoes cook, steam the cauliflower with water in a large, covered pot. Once ready, drain the water and return the cauliflower to the pot.
  3. Boil: With the pot on medium heat, add the chicken broth, milk, and potatoes and bring to a boil.
  4. Blend: Puree the soup until smooth with an immersion blender.
  5. Simmer: Add the sour cream, half of the chives, salt, and pepper, and cook on low for five to 10 minutes, stirring occasionally.
  6. Serve: Remove the pot from the heat, and ladle a cup of soup into each bowl. Top each one with two tablespoons of cheese, the remaining chives, and crumbled bacon.


  • Potatoes: Swap Russets for Yukon Gold potatoes.
  • Cauliflower: Use 3 ½ cups of frozen cauliflower or 16 ounces of riced cauliflower.
  • Not a fan of sour cream? Substitute Greek yogurt.
  • Reduced Sodium: Use low-sodium broth and limit the amount of added salt.
  • Vegetarian Potato Soup: Omit the bacon and top the soup with chopped broccoli.
  • No immersion blender? Transfer the soup in batches to a regular blender. Remove the plastic cap, and put a towel over the top to let the steam escape while pureeing.
  • Chunky Potato Soup: Don’t puree the soup all the way if you prefer more texture. You could also skip the immersion blender and use a potato masher for bigger chunks.

What to Serve with Loaded Baked Potato Soup

This healthy baked potato soup is a complete meal in one since it’s packed with veggies and protein. You could serve it with a piece of bread or crackers or a simple green salad. If you want it as a side dish, pair it with roasted chicken or pork with broccolini or Brussels sprouts on the side.

How to Freeze Baked Potato Soup

Creamy loaded baked potato soup is an excellent make-ahead meal since it freezes well. I like to store the soup in small single-serving containers in the freezer for up to three months. When you’re ready, thaw the soup in the refrigerator, and microwave or heat on the stove until warm.

Baked Potato Soup with bacon and chives

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Loaded Baked Potato Soup

4.75 from 87 votes
This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make!
Course: Dinner, Lunch, Soup
Cuisine: American
Loaded Baked Potato Soup
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 5 servings
Serving Size: 1 cup


  • 2 medium russet potatoes, washed and dried
  • 1 small head cauliflower  , 3 1/2 cups or 16 ounces, stem removed cut into florets
  • 1 1/2 cups chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices center cut bacon, cooked and crumbled (you can use turkey bacon if you prefer)


  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Last Step:

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Serving: 1 cup, Calories: 200 kcal, Carbohydrates: 23 g, Protein: 14 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Sodium: 323 mg, Fiber: 3.5 g, Sugar: 6 g


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711 comments on “Loaded Baked Potato Soup”

  1. Great recipe—loved having the addition of a vegetable! My daughter doesn’t normally eat cauliflower, but ate a bowlful of this soup. Thanks Gina for a fast, easy, & healthier potato soup!

  2. Made this in my instant pot. 9 minutes with potatoes and broth. Then I added all the other ingredients. Very yummy.

  3. Delish! Here’s what I did: I didn’t have chicken broth but I had granulated chicken flavor soup base mix so i subbed that with water for the broth. I also knew I wanted some chunky potatoe bites so I added extra potatoes. And at end, it was so flavorful. I ate 2 bowls. Also I didnt do anything light, I used whole milk and regular sour cream. Overall, it was delicious. Glad I picked this recipe. Thank you, Gina!

  4. This was SO good. I can’t believe I haven’t tried it until now. So easy to make. I used riced cauliflower, because it’s what I had on hand. Thanks for such a great recipe!

  5. I pick new recipes based on reviews and I do not know why this has such good ratings. I read people saying it was so delicious but for my and my husband it was quite flavorless. I even added onion and garlic sauteed and pureed into the mixture. Not a fan. Very bland.

  6. I absolutely LOVED this recipe. I don’t have an immersion blender, so I processed the peeled and microwaved potatoes and a steamed bag of cauliflower florets with the milk and broth in a blender in batches, then added that liquid to a pot and continued with the recipe. It worked like a charm and the soup was SO yummy and SUPER easy.

  7. Made this tonight and it will definitely be on repeat here. I knew it was a keeper when my husband was scraping the bowl clean. Thank you Gina for the wonderful recipes and getting me out of my comfort zone! Who would have thought cauliflower in potato soup.

  8. Definitely easy enough I could make in between work calls. I added a little garlic and the bacon into the soup pot for some more umpf. My son ate it (14) and didn’t know it was cauliflower infused! I feel this is a lighter version than heavy and starchy typical kind.

  9. This recipe is a go-to at our house! I usually add some salt, pepper and steak spice and a bit more bacon.

  10. Just made this recipe for the first time! This is officially in the recipe book!!! Instead of chives I added some caramelized onions, I put about 1/4 cup of cheese and some bacon into the soup versus on the top

  11. This is delicious and perfect for a cool autumn day. It’s delicious as written but we prefer a more rustic version (pureed ~70% and leave well-scrubbed skin on potatoes after baking). Rich and satisfying, and a fall favorite.

  12. I made a “rustic” version with diced potatoes and chopped cauliflower…it wasn’t pretty, but it was delicious! Never thought I would like cauliflower in my loaded potato soup, but it was a total winner. Thank you!!

  13. Okay. I was skeptical. I love potato soup. I like cauliflower, but don’t love it. This was SO good. I’d even go as far as to say it’s my new favorite potato soup recipe. It was fairly easy and quick to make. Thank you!!

  14. Avatar photo
    Sherri Brouhard

    One of my go to and favorite soups for lunch and a chilly night dinner. Didn’t have milk so I subbed and additional cup of chicken broth and a 1/2 cup coconut milk. Still delicious!!

  15. It was so delicious! I didn’t have sour cream or milk so I used a can of coconut milk instead and I used two small bags of frozen cauliflower. It came out so thick and creamy. I also added thyme. I will definitely be making this again.

  16. Avatar photo
    Kathryn Oates

    This was a winner. My husband requested it again less than a week after we tried it the first time. Great flavor. I’m wondering if I can freeze it.

  17. I made this exactly as the recipe is written and it was sooooo good. My family loved it! I will be making this again.

  18. This was delicious and so easy! My husband is currently into eating only the skin of the baked potato so I have lots of potato all ready for soup!

  19. This soup is one of my favorites! I add the potatoes and cauliflower, broth, and a chopped onion into the Instapot and set it for 5 minutes on high pressure.
    I follow the recipe from there and it comes out perfect.

  20. Potato soup is my favorite and I’ve always wanted ways to lighten it up. You can’t taste the cauliflower in this recipe at all. I always look forward to eating this soup, it deserves all of the hype!

  21. Made this tonight and was really good!  Doing Weight Watchers, so this fit right in. Thanks so much for sharing!

  22. Delicious! Made this many times.
    Just one substitution for me: Instead of bacon, I use 1 strip of Parma ham per bowl (since it has only table salt, not nitrite salt as you will typically find in cured meats). No need to fry them, you just cut them into smaller strips and voilà.

  23. Adventures in cooking!  Sharing for others who run out of Ingredients 🙂 

    I’ve made this many a time but today I found myself with missing ingredients :

    So I adjusted the recipe – veggie broth instead of chicken; Greek yogurt instead of sour cream; and freeze dried chives instead of fresh Plus I supplemented some of the cauliflower with frozen (as I didn’t have enough fresh) ; And guess what it was amazing as ever !  Yay!  Thanks for the recipe again!

  24. This was so good. I added 1 extra potato and rough smashed it for texture in the soup. The rest of the potatoes and cauliflower I blended in my vitamix. I also added the sour cream as individual dollops in the bowl rather than mixing in the whole soup. I’ve made a loaded cauliflower only soup too but I like the potato/cauliflower version better. 

  25. I made this for lunch today, and it’s terrific! I think it’s even better than regular loaded baked potato soup. The cauliflower gives more flavor and doesn’t leave you feeling too full. Thanks!

  26. Could you make this in the slower cooker? If so, how? Loved it on the stove but need to use a slow cooker for a cooking challenge with the family. Thank you! 

  27. I had some of this leftover and a serving of beef bourguignon leftover in the freezer so I decided to combine the 2 since it’s a consistency like mashed potatoes.  The results were over the top amazing and I’m so full.  

  28. This soup is a HUGE it with my whole family (which is saying a lot, since I have some picky eaters and we can hardly ever agree on anything!). I have taken to doubling it, since everyone’s always asking for it! I’ve also made it for a Meal Train since it’s so easy to make and such a crowd pleaser. This one is on heavy rotation at our house. Thanks so much for the recipe!

  29. I’m wanting to make this at an upcoming small (6 people) dinner party – any thoughts on what to pair with this? Thinking of this as the starter and looking for a good pairing main dish. Thanks!

    1. I think a pork tenderloin would go nicely.  You could also do a roast chicken.  At least that’s where my brain went!

  30. Wow, this was so good!! I am lazy so I diced my potatoes and halved my Cauli and tossed them in my instant pot with the broth and cooked them for three minutes, and then followed the recipe from there. Yummm!!!

  31. This was great! But I cooked the potatoes and cauliflower together in the instant pot so there were fewer steps. Then I followed the other steps.

    1. A bit late, but maybe someone else will have the same question: Yes, you can freeze it.
      I usually freeze it in single servings, optionally thaw it in the fridge, and heat it in the microwave. At the end, you may just have to stir a little should the water separate out of the soup.

  32. This soup is now on a regular rotation for us!  So yummy and simple to make – especially love that it only has a few ingredients, so easy to pull off when looking for a quick meal!

  33. We are both on WW and watch our points every day. I made this recipe this week and it came out to 11 points on blue and 17 on green. Needless to say, we were both upset that this delicious recipe blew our meal plan points for the day. It’s easy, it’s wonderful, but it is not low in WW points like the recipe says.

    1. You might want to double check your recipe calculator…  i love this soup and as a committed WW lifetime member was alarmed at such a large error in points!  just input to the WW recipe builder site and found the points listed here as correct – with the bacon.  Phew!

      1. I came up with 5 points when I entered on WW app. Still sounds good so I’ll make tonight!!

  34. I modified this for the instant pot and it came out perfect! Put the potatoes, cauliflower and broth in for 8 minutes, do a quick release. Add the milk and blend with immersion blender, then add the sour cream and chives and let it sit on warm for 10 minutes. My husband who only wants meat based dinners, and my picky teenager love it!

    1. I did it this way too.  So much quicker!

       I also sautéed some fresh garlic and onion and threw that in along with some oregano and basil.  We used turkey bacon and the recipe turned out delish and the whole family loved it! 

  35. Avatar photo
    Sarah Richard

    You can taste the cauliflower a little. I hate cauliflower. The next day I had it for leftovers and I could only taste potato!

    Very good, very easy!

  36. Hi Gina! Loved this soup but I have a question about calories. I have to assume that your estimate of 200 calories does not include the 3 slices of bacon or 2 Tbl cheese? I know that just those two ingredients must be more than 200. Were the chives included? I guess I just want to know what was/wasn’t included in the calorie count for this soup? Thanks!

    1. Avatar photo
      Melinda Wilcox

      When I roughly calculated her ingredients list and then divided by 5 servings, I think 200/serving is pretty close…what did you get when adding up and dividing by 5 servings? thanks.

  37. Great recipe! I was looking for an easy and fast recipe to lighten up my potato soup and when I found this one I thought it was too good to be true. It exceeded my expectations! I used frozen mashed cauli because that is what I had on hand. Added an extra piece of bacon (shhh) but otherwise exactly the same. It was so good and definitely my new go to! I have several of your books and love your recipes. Thank you!

    1. it could but the cauliflower fills in for the rest of the starch/sugars instead of full on potatos. Plus it gives it a taste that doesnt taste cauliflower-y.

  38. This was really good! Ate it as written the first night and it really hit the spot. the next night I added cooked minced onion and celery, the left over bacon and two cans of minced clams. Left out the cheese and topped with the left over green onions. Really good creamy clam chowder. Two different meals out of the same great recipe. Thanks!

  39. I see the serving size is listed, but I’d like to know the number of servings in this recipe.

  40. I only had a 10 oz bag of riced cauliflower so that may be why I didn’t taste the cauliflower at all, but this was delicious. With a few bacon bits it tasted just like potato soup. I will definitely be making this again!

  41. I love cauliflower and I also love baked potato soup. This combines them both and tastes amazing. You can definitely taste the cauliflower so if you don’t like it, I wouldn’t recommend this recipe, but if you do…GO GO GO to the store!

  42. Avatar photo
    Erika Gerhart

    I love cauliflower and I also love baked potato soup. This combines them both and tastes amazing. You can definitely taste the cauliflower so if you don’t like it, I wouldn’t recommend this recipe, but if you do…GO GO GO to the store!

  43. Made it this afternoon and found it lovely!  When I told the husband to taste from soup spood he said ‘potato soup’!   And that’s before all extras.  I used food processor for cauliflower and then added to rest of ingredients.   Thanks for great recipe!

  44. Avatar photo
    Katherine M.

    We love this in our house – prepared as is – but recently made a little change that we like a lot. We sub Yukon Gold potatoes and use them with the skin (because I was feeling lazy). The change has made this even creamier tasting. This recipe is one of our family’s favorites! Skinnytaste is my go-to recipe blog.

  45. made this today for myself and husband for lunch. Have to admit I added one TBSP olive oil and one TBSP salted butter at the finish for just a little added richness. That adds about 50 calories per serving, but I thought it was worth it since I want to get some good fats in my diet and still overall the calories per serving is low. Will make it again.

  46. My favorite ST soup so far!! This is on regular rotation in our house! We typically double to have enough leftover for lunches during the week. 

      1. Has anyone made this dairy free? I find substituting almond milk in soup leaves a funny taste. Curious about soy or any other options.

  47. I just made the Loaded Baked Potato Soup for the first time. It is ah-mazing! You cannot taste the cauliflower at all. It is just rich, potato-y goodness. I’ll definitely be making this recipe again!

  48. This is a favorite that I have been making a few times per year for 5+ years. I make it exactly as written, sometimes doubling the recipe for more leftovers. Easy, fast, healthy, and easy to pack for lunches for the week. Another SkinnyTaste win! 

  49. My family & I loved this!! I only changed 2 ingredients, Almond milk & vegetable broth, as this is what I had on hand in my home. Still amazing and we all loved it. I also used a Ninja blender as I do not own a immersion blender (never heard of this). Still turned out great.

    Thank you for sharing your recipe.

    1. Thank you for sharing what you changes you made in this recipe. I wanted to ask if you could substitute the milk because Almond milk is what I have in my fridge. I will be making this soup this weekend!! Thanks again!

  50. Really don’t miss all the extra potatoes and fat! Much better than the Panera version in my opinion and you actually feel good eating it as it doesn’t sit heavy after you’re done. I bought two 12 oz bags of precut and washed cauliflower and used all this in the soup so I didn’t have to throw it away. I added an extra potato and increased the liquid by half a cup each to keep a somewhat similar ratio. I got an extra serving out of the soup doing this. 

    1. I have frozen this, works great! Just take out of the freezer and let it thaw completely. Then I toss it in a small pot to re-heat. 🙂

  51. This was pretty bland. On a second go, I think I’d sauté some garlic and maybe onion to give it a little more flavor.

  52. This recipe is great! however I do not agree with the use of a microwave. I like the convenience they offer but it literally kills the nutrients in the food and that is what we need to remain healthy! Take the few extra minutes and let the potatoes simmer and enjoy all the HEALTHY benefits of our food!

  53. I liked the soup taste (made it from the cookbook version which seems to be the same) but my consistency did not turn out well.  I used the frozen riced cauliflower in the steamer bag instead of fresh but I’m surprised that would make a big difference.  Maybe my potatoes were too big or my immersion blender not powerful enough, but it was looking like mashed potatoes so I added more broth.  It thinned out but did not have the creaminess I was expecting.  I’ll have to try again with a few changes and see how it goes!

  54. When I put this recipe into my WW recipe creator, I’m getting 7 freestyle points. What are you all doing to get 5? 

    1. I get 7, too…

      10 points for the potatoes, 7 for the milk, 9 for the sour cream, 7 for the cheese, 1 for the turkey bacon. I wonder if it’s the cheese???

  55. Hi Gina!  I have been a huge fan of your recipes for years!  This recipe was so delicious!  You have definitely helped me stay on ww with such delicious recipes!  I have one question for this recipe.  I want to make a double batch and freeze for easy meals. Do you think this soup would be ok to freeze?  
    Thanks in advance,

  56. Hi Gina!  I have been a huge fan of your recipes for years!  This recipe was so delicious!  You have definitely helped me stay on ww with such delicious recipes!  I have one question for this recipe.  I want to make a double batch and freeze for easy meals. Do you think this soup would be ok to freeze?  
    Thanks in advance,

    1. Avatar photo
      Angela Dunsmore Lampani

      It was easy to make but I found it lacking flavor. Followed the recipe exactly and it wasn’t bad just needed a boost of flavor.

  57. I love cauliflower in place of potatoes, but fresh cauliflower around here is sooooo expensive. I can get frozen cauliflower much cheaper. Has anyone subbed frozen for fresh in this receipe?

  58. Another winner from Skinnytaste. This is so good and EASY (took me less than an hour start to finish and I am not the most experienced cook). The only potatoes I had on hand were Yukon Gold which I think have a less strong flavor but it is still very yummy .

  59. So good! This got a 10 from my whole family. Made as written, except I didn’t have any sour cream, tasted great without it! Thank you so much for all your amazing recipes! 

  60. This soup is AMAZING! One of our favorites for the colder months. I aways make a double batch but also like it with potato chunks so I use 8 potatoes instead of 2 (higher calories, yes). I am too impatient for baking the potatoes so I peel and chop the potatoes then boil them in 2 separate batches, the puréed bunch a bit longer then just throw the whole chunks in at the end. I don’t see any difference in flavor and speeds it up a bit. Love love love this soup ( along with most other skinny taste recipes I’ve made!)

  61. Hi there!!

    Was wondering if you could recommend a good immersion blender? I see that you use one a lot in your recipes! Thanks in advance!


  62. I’m not sure what I did wrong but I found this to not have a lot of flavor and it tasted more like cauliflower soup than potato. Maybe my potatoes weren’t big enough or I used too much cauliflower. I would like to try again because of all the positive reviews, I’m just not sure where I went wrong. 

  63. So tasty!

    I modified in that I do not use low fat diary, so all were subbed with full fat versions. Also, I added in the cheese instead of leaving it as a topping and also slightly browned the potato & cauliflower in remaining bacon grease.

    Very yummy!

  64. I have made this soup several times over the years and it is my FAVORITE. I look forward to Fall every year so I can make this. It’s one of my favorite go-to recipes.

    1. Very good and easy to make! My family thought it was filling and very satisfying . The cauliflower was not at all overpowering. ☺

    2. I always do. Can’t tell the difference. I actually use it any time her recipes call for sour cream.

  65. Avatar photo
    Amanda Lamantia

    Yum, this soup was amazing! OK, so maybe I’m the first to comment about using all potatoes and skipping the cauliflower, but I just cannot handle the odor from cauliflower. It turns my stomach. I added more potatoes. so yes, the WW points are higher, but I had room in my day and its worked. Back to the soup, it was flavorful and smooth like velvet. I also added 1 small white onion, sauteed it slowly while my potatoes cooked in the microwave, added my potatoes to the pot with onions and added my chicken broth. I covered and cooked those for a bit before adding the milk and processing it in my Ninja blender. Once it was out I added the light sour cream and served. Perfect fall dinner!

  66. I’ve seen a few recipes, this one included that call for medium potatoes- what would you say are the ounces I should shoot for to be considered medium?

    1. I found this:

      Medium potato: 2 to 3″ in diameter, 5-8oz (140-225g)
      Large potato: 3 to 4.25″ in diameter, 8-12oz (225-340g)

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  68. Omg I have made this before but I forgot how delicious. I did it in the instapot like another person said and I added all the toppings into the soup…I have a toddler and a baby and sometimes they are weird about chunks. I blended everything and it is so delicious!!!
    Thanks so much for your delicious recipes! I follow and tell everyone I know about your yummy and lower cal/points meals and I love that they are delicious and easy too! 

  69. Gina, we make recipes from your website and cookbooks on a weekly basis…but this is our family’s favorite. It is my 4-year-old daugther’s FAVORITE food, and she requests it almost daily. In addition to our family, I took this to a friend yesterday whose husband is undergoing chemo for cancer. He has had no appetite and has sores in his mouth so eating is painful. Not only did he love this soup (I blended even the bacon bits so everything was very smooth), but he ate several servings. It is literally the only thing he has eaten in days! Thank you for always sharing your delicious recipes!

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  71. I made this tonight and my husband LOVED it! Though to be fair, he didn’t know that there was cauliflower in it. Just goes to show how great it is! And, he’ll never find out. hehe

  72. I just made this for the first time and had trouble getting the soup (on it’s own before adding the toppings) to taste like anything. I kept salting and salting and was barely getting anything. Then I had inspiration…my mom always adds Lawry’s to her mashed potatoes (and hers are the BEST), so a added a couple shakes. Fixed instantly. It was exactly what I felt like the soup needed for flavor. Got good reviews from my family! I’ll be making it again.

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  74. So Good!  I left the potatoes chunky, just cubed them once they cooled.  And my family had no idea about the cauliflower ???? can’t taste it at all.  Will definitely make this again!

  75. Thank you so much for this wonderful recipe! I have made it at least once a month for the past year and it is always a huge hit!

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  77. Awesome! I started craving potato soup after a family member served it during the holidays. This skinny version was better than her full calorie soup. I read the reviews of those who didn’t own an immersion blender, and neither did I. I cooled the potatoes and cauliflower, and tossed them along with the milk and chicken broth into my blender. Puree until smooth, then pour back into the pot and continue with the recipe directions. I’m low sodium, so I did season with dried minced onion and garlic, along with some salt free seasoning. This soup is so good! If you don’t tell anyone about the cauliflower, they will never guess.

  78. This was delicious. One change. I did not have chives. Just blended some green onions in with the potatoes and cauliflower. Then simmered them.  Definitely will make this again. I did bake the potatoes and then just scooped the potato out. Easier than peeling. 

  79. I finally made this and was really impressed! I did use full fat milk, sour cream, and cheese, but am sure it would be great as written or without topping with cheese and bacon. Thank you for lightening up something that would have been prohibitively high in carbs before!

    1. I didn’t steam the cauliflower (for whatever reason I’ve never mastered steaming anything). Instead I cut up the cauliflower into bite size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh vegetable setting until very tender. I don’t have an immersion blender, so I removed the solids and blended them in a blender pitcher before pouring in the liquids and blending until smooth. Definitely worth a little mess to have this tasty, lower carb soup on the table tonight.

    2. @Stephanie: I made it using skim milk, fat free sour cream and fat free cheese. It still tasted rich and full bodied. This is a great recipe.

  80. I have been making this soup, following all directions, except one for over 4 years. We didn’t like the texture the first time (personal preference for bits of potato in potato soup). I reserve one potato and chop it and add after the blender step. It is a bit “soupier”, but still rich, thick and satisfying! We LOVE your recipes Gina! I lost 49 pounds using your methods over a year and have kept the weight off without feeling deprived. Keep them coming!

  81. Avatar photo
    Hopey Gardner

    I love your soups that have stealthy cauliflower in them, and am not even going to mention the “secret” ingredient to my kids.  Picky toddler is currently on her fourth serving, and I had to show hubs the recipe because he was certain that something this tasty couldn’t be healthy.  Thank you!

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  85. This is WONDERFUL! My husband is adamant about eating meat with every meal. I baked two chicken breasts, diced them up and mixed them in. DELISH. Can’t taste a trace of cauliflower.

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    Courtney Olson

    Love this soup! Added a white sweet potato to it and did it all in the Instant Pot, following another comments instructions and it came together in no time!

  88. Gina- How would you recommend making this if I were to use a slow cooker/Crockpot?? I like this recipe a lot but unsure of what steps i’d take and in what order if i were to choose not using the stove top. Thank you!

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  92. I cannot say enough about how awesome this recipe is! This soup was so rich and creamy. It is amazing that the soup actually tasted like potato and not cauliflower. My whole family loved it. I did use skim milk, and fat free Greek yogurt (in place of sour cream.) With those substitutions it would be 3 smart points per cup, minus the cheese and bacon. YUM! I can’t wait to make again!

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  94. Thanks for another family pleasing recipe, Gina! With 4 kids who aren’t veggie lovers, I was quite happy to get the cauliflower in (and none of them had any idea). You’ve made watching our waists so easy with small kids. Thank you!

  95. Such a fantastic recipe – thank you for sharing, Gina! We cut up the russets and steamed them with the cauliflower and threw in a couple sprigs of fresh rosemary and thyme with the steam, then caramelized some onions in lieu of the bacon and it was seriously delicious! I think I even prefer the taste of this recipe over the traditional ones – then add to it that it’s WW friendly and it’s a total win!

  96. So good! I was craving a comfort food such as this but really didn’t want the added calories and fat that is usually involved! Thank you so much for sharing this lighter and healthier version. I will make this again for sure:) I added roasted broccoli florets to the topping instead of the bacon, as suggested. This recipe is highly recommended!!!

  97. Love this recipe and got my friends hooked on it! Question: has anyone tried this recipe in a crock pot? Last time I made it stovetop, I roasted the cauliflower and potatoes and it had a richer flavor. 
    This tine I’d like to roast them again but then add everything to crock pot and cook on high for 4 hours. Will that work? 

    1. Perfect idea, thanks!! I loved this recipe but feel it needs a boost.  I was going to decrease my cauliflower a bit to help boost the potato flavor, and I was thinking I can cook the bacon in bottom of soup pot-but I think roasting the veggies is a great idea!  

  98. Made this tonight and it is SOOOOOO YUMMY! We will make this again! This is our SUPER BOWL soup tonight!

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  100. Just finished eating this after making it this evening. I steamed tha cauliflower for 45 minutes after reading a comment here. This soup was delicious and best of all and simple. Thank you!

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    Bonnie Murphy

    Does this freeze well?  Have any recipes that have milk might not be good to freeze?  Thank you

  103. This is delicious! I used water in place of broth and plain Greek yogurt in place of sour cream because I was out and it is still amazing! Thanks Gina!

  104. Im not much of a cook but my honey was out of town so I made this last night for me and my little vegetarian! So easy and so very delicious! I used turkey bacon on the top of mine (yum) and added the tiniest bit of chicken boullion ( which I figured was okay because my broth was low sodium! Just adding the sodium back in I guess!)

  105. Im not much of a cook but my honey was out of town so I made this last night for me and my little vegetarian! So easy and so very delicious! I used turkey bacon on the top of mine (yum) and added the tiniest bit of chicken boullion ( which I figured was okay because my broth was low sodium! Just adding the sodium back in I guess!)

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    Amy B. Schultz

    Can I use vegetable stock instead? I have a friend that is a vegetarian and have been looking for good meals to serve when she is over. Thanks!

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  108. Great soup.  Did not like microwaving the taters and then peeling.  Next time I will peel and small dice the potatoes and steam along with cauliflower.  Also, immersion blender did not work well until I used a potato masher to break down the cauliflower and potatoes.  Next time I shall try in my blender or food processor.  Other than that, a terrific recipe.  

    Laughing out loud about comments of the guys that can’t abide by a vegetarian recipe and have to add meat.  Sounds so much like my own hubby!  I may have to make suggested changes to satisfy my own carnivore when he gets here next week.

    Bought Gina’s book last week and have so far made Slow Cooker Sante Fe Chicken soup, chicken pot pie soup, slow cooker enchilada soup, and now this one!  All were terrific.  Gina, love your recipes and photography.  Keep it coming!

     I am a self described foodie and have four shelves in our library dedicated to cookbooks.  Gina’s first cookbook is now one of my favorites.  I often read a cookbook like a novel.


  109. Made this for dinner tonight… needless to say it was a huge hit!! My daughter loved it. The small portion goes a long way!! Also, as ive noticed servings have been varying, per comments. Mine made 7 cups and was 4 points per serving (included cheese, not bacon). We will be making this again, very very soon (especially with the upcoming wi ter/cold). Only question is…. can this be frozen?

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  111. I made this tonight.  It was so good.  My picky 6&7 yr olds ate it up. Maybe it was the bacon and cheese they liked, but with the amount of cauliflower they ate I’m happy!!

  112. Made this last week and love it every time that I make it! One of my favorite soup recipes. You don’t even know there is cauliflower in it. Tastes delicious and so easy to make. I subsitute precooked bacon bits from Oscar Meyer so that I don’t have to cook bacon. Definitely one of my go to fall recipes. Love all your recipes Gina! Thank you and keep them coming!

  113. I LOVE the taste of this soup. You can’t taste cauliflower. But. I can’t get over the texture. Help. Anyone have tips on how to make the cauliflower smoother? The grainy texture is awful to me. I used a Ninja blender. I don’t have an immersion blender. 

    1. Brandi I didn’t have an immersion blender either, so I just made it with my food chopper/processor thingy. It took a while because I had to do a scoop at a time and it still came out gritty. And very messy! lol So I ran over to Kohl’s and bought an immersion blender for $20, and used it on the cooled off pot…bam! No more “grit”. Definitely worth the purchase. But a friend of mine did say that if you steam the cauliflower long enough (like 40 minutes) it will be almost mush and that step won’t be necessary. I didn’t steam mine that long, so that was part of the problem for sure. Don’t give up! It tastes amazing once you get the texture fixed. 🙂

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  116. I think the nutritional information yield count is off. This lists 7 cups worth of ingredients before even adding 2 whole potatoes, but it says it only yields five 1-cup servings. I made it and counted about 9 cups. Otherwise LOVED it! Decided to go ultra low-cal and do light sour cream, skim milk, fat free cheese, and turkey bacon. Both my husband and I thought it was great.

  117. Have been making this for several years after ” discovering” it. It is delicious and my husband doesn’t know the cauliflower is in it.

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  120. I’m torn on this recipe. I made it for the family and it tasted like eating watered down mashed potatoes. My husband loves baked potato soup and I never eat it when we are out because I have celiac disease and eat gluten free. I thought this would be a good gluten free recipe to make at home but my husband said it was a totally different consistency from the baked potato soups he eats at restaurants.

    1. I’m afraid I have to agree. It didn’t really have as much taste as I had expected. Had to add more salt that I should have and pepper too. Sour cream even curdled a bit. Every other skinny taste recipe I’ve tried I love. 

    2. I’m surprised you hated it that much — this is one of my FAVORITE Skinnytaste recipes and I think it tastes amazing. I’m even a cauliflower hater and this recipe changed that for me 🙂

  121. This was super easy and delicious! I bought riced cauliflower at wegmans and it turned out great! Will be great again in the middle of winter!

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  123. I’ve been sending my son to the dance studio each night with one of your recipes.  He is the envy of all of his friends.  He even picked out 3 recipes from your website for me to prepare this week.  We are making this a family event and a great learning experience on eating healthier.  I think he’s going to love this soup tonight!

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  125. This is really good! I made it in my Instant Pot pressure cooker and it was very simple to do. I peeled and cubed the potatoes and put them, along with the cauliflower florets and chicken broth, into the instant pot and cooked them on high pressure for 8 minutes (I wanted them very soft, but probably 6 minutes would have worked) with quick release. I then used the immersion blender right in the instant pot and finished the rest of the recipe per the instructions using the SAUTE LESS function on the Instant Pot. I cooked the bacon in the microwave. Couldn’t have been any easier.

    1. Thanks for the IP conversion. I’ve only had mine for about a month or so now and make pretty much everything in it (on days I have time to cook!).

    1. I put the cooked potatoes and cauliflower right in my Ninja blender with the other ingredients, blend it all up then pour it in a pot and continue heating. Works great. I also throw in a whole head of roasted garlic.

      1.  I used my breville blender and it was still pretty hot, but I was short on time. I’d let it cool if you have time to spare. I had to blend in portions too, but that’s because I
        made a double batch. 

  126. Avatar photo
    Alden Fontenot

    Just made the soup and it was DELICIOUS!  Then took a cup of the leftovers and added an egg, a pinch of baking powder, tbsp of whole wheat flour and made AMAZING potato pancakes!  

  127. This is honestly the best damn soup I’ve ever eaten… and as a sufferer of chronic tonsillitis, I’ve eaten A LOT of soup in my day

  128. This was fantastic! My family had no idea there was cauliflower in it. So tasty, it doesn’t even need the toppings…..but I used them…..(;

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