Loaded potato soup full of potato goodness complete with all the toppings; adding cauliflower helps boost the nutritional value and increase the serving size.
Potato soup is one of my absolute favorite soups along with beef and vegetable soup, roasted garlic cauliflower soup, Chicken, Spinach, and Bean Soup, Salsa Lentil Soup, and Taco Soup (or just go here for all the soup recipes).
Sadly, most potato soups are really heavy and not at all healthy.
Lots of cream, milk, butter, flour, potatoes {without their peel}, and bacon are not the ingredients needed for a healthy recipe.
Well, use milk and less flour, add some onions and cauliflower for extra veggies, and keep the peel on your spuds, and you have a much more nutritious soup.
Loaded Potato Soup
Ingredients
- 1 lb red potatoes scrubbed and quartered
- 1 lb cauliflower florets fresh or frozen
- 1 tsp olive oil or avocado oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 cups chicken broth or vegetable broth, unsalted
- 2 cups milk divided
- 3 TBSP flour unbleached all-purpose
- 1 tsp dried parsley
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup plain yogurt regular or Greek
- 4 slices bacon optional, cooked and crumbled
- 2 ounces shredded cheddar cheese
- 1 green onion chopped
Instructions
- Put potatoes in a large soup pot or Dutch oven. Cover with cold water. Bring to a boil. Reduce heat a little, so it is boiling but not boiling over.
- Add the cauliflower florets after potatoes have been boiling 15 minutes. Boil potatoes and cauliflower together until they are both very tender.
- Drain potatoes and cauliflower and mash together. Mash really well, so there are no lumps of cauliflower (unless you don't care abut that).
- Meanwhile, heat oil over medium-high heat in a large soup pot. Sauté onions in oil for about 7 minutes. Add in garlic and stir for 30 seconds.
- Pour in chicken broth and stir well.
- Whisk together 1/2 cup cold milk and flour. Slowly whisk mixture into pot. Stir in remaining milk.
- Continue stirring, and bring to a boil. Reduce heat to a simmer, and cook, while whisking constantly, for about 3 minutes. Soup should be thickened.
- Stir in reserved mashed potatoes and cauliflower. Season with parsley, salt, and pepper.
- Cook soup for about 5 minutes until everything is well combined and cooked through. {if it's too chunky or not mixing well, use an immersion blender or regular blender to combine some of the soup a little better. I had to do this.}
- Remove from heat. Stir in yogurt.
- Serve in four soup bowls and top each with 1 slice bacon, about 2 TBSP cheese, and 1 TBSP green onion.
Notes
What to Use in This Recipe
Here are some other potato recipes: Twice Baked Potatoes, Blue Cheese Mashed Potatoes, Microwave Potato Chips
Have a great weekend!
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