This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
Yield: 5 servings
4.66 from 29 votes

Baked Potato Soup

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dinner, Lunch, Soup
Cuisine: American
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1cup, Calories: 200kcal, Carbohydrates: 23g, Protein: 14g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 323mg, Fiber: 3.5g, Sugar: 6g
Freestyle Points: 5
Points +: 5