This Skinny Baked Potato Soup is a great way to use up the leftover potato you didn’t use and also get a healthy dose of your veggies.
Happy Thanksgiving Eve!!
Tomorrow is the big day–the day of eating a lot of (hopefully) delicious food, spending time with family & friends and thinking about all of those things you are thankful for.
The day after Thanksgiving involves shopping, maybe taking some walks to work off that Thanksgiving meal and eating a little lighter than usual.
Skinny Baked Potato Soup
I was a little hesitant to make a soup with cauliflower but was pleasantly surprised!
The sweetness of the cauliflower mixed with the potato and leeks in this Skinny Baked Potato Soup is delicious. This is the perfect fall & winter soup and offers lots of comfort. You won’t be able to eat just one bowl. I suggest garnishing it with your favorites–chives, cheese, tomatoes or whatever you like.Print
- 1 tbs olive oil
- 1/2 cup chopped onion
- 1 leek, chopped (only white and light green part)
- 3 cloves garlic, minced
- 3 cups fat free chicken broth
- 4 cups cauliflower, chopped
- 1 large russet potato, peeled and chopped
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 cup milk
- 1/2 cup light sour cream
- 1/4 cup shredded reduced fat cheddar cheese,
- 1 large tomato, chopped
- 1/2 cup green onion or chives, chopped
- In a pot over medium high heat, add the leeks and onions, cook until softened, stirring frequently.
- Add the garlic and stir. Add the chicken broth, potatoes, and cauliflower and allow to boil until vegetables are softened, about 20 minutes.
- Remove from heat. Using a food processor (or immersion blender), puree until smooth. Stir in milk and spices, return to heat and allow to simmer until thickened to desired consistency.
- Top with your choice of garnish.
The longer you simmer the soup at the end the thicker it will be.