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I feel like a broken record here. Its cold! Its April! Why?

What to do when its cold?

Snuggle up with your boo and your puppy. And if you need some warmth and comfort in your tummy, January’s issue of Cooking Light had a tasty less loaded baked potato soup.

Now, I love all things soup. Its filling, Its comforting. And its usually easy to make. BR on the other hand, is not really a soup kind of guy. He likes substance. He likes meat.

Looking at the recipe, I saw it had bacon. Bacon is meat. This soup is meat and potatoes. How can that disappoint anyone? And even more amazing is how this soup packs all the flavor of a loaded baked potato with less calories and fat thanks to the pureed cauliflower.



Less Loaded Baked Potato Soup

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves, chopped
  • 1 pound cubed peeled baking potato (about 2)
  • 1 pound cubed Yukon gold potato (about 4)
  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 teaspoon kosher salt, divided
  • 1 bay leaf
  • 1 pound cauliflower, cut into florets (about 1/2 head) I used an entire head
  • 3/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 1/2 cups 2% reduced-fat milk 1/4 cup fat free half and half
  • 3/4 cup chopped green onions, divided
  • 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream
  • 2 ounces grated sharp cheddar cheese (about 1/2 cup)
  • 4 slices center-cut bacon, cooked and crumbled

Directions: (my directions vary from Cooking Light slightly)

  1. Set up a large pot of salted water. Bring to boil. When water is boiling, add cauliflower and potatoes and boil till fork tender. About 10 minutes. (you want it to fall apart easily – makes blending quick!)
  2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
  3. When the potatoes and cauliflower are fork tender, place in a blender, along with some of the simmering broth and puree. When the desire texture is reached, I like mine velvety, place it all in the dutch oven and allow it to simmer for an additional 10-20 minutes.
  4. Remove from heat; discard bay leaf.
  5. Add half and half. Stir. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and sour cream; stir until sour cream dissolves. IMG_0296
  6. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon. (or in my case, serve two bowls of soup and put the leftovers in the fridge for lunches)

For a soup, BR thought it was okay. (figures). But this is a great soup disguised as a guilty pleasure but lightened up to make indulging guilt free. My favorite part of this soup is the crispy bacon and the creamy texture of this soup.

Might as well enjoy it while its still freezing.