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Loaded Baked Potato Soup Lightened-Up: Amazing Comfort

Loaded Baked Potato Soup Lightened-Up
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A creamy and comforting loaded baked potato soup recipe made lighter with the addition of secret vegetables and smart ingredient swaps. Enjoy all the rich flavor without the heaviness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups peeled and cubed potatoes (about 2 medium)
  • 1 cup pureed cauliflower (steamed and blended until smooth)
  • 1/2 cup pureed zucchini (steamed and blended until smooth)
  • 1/2 cup milk (or unsweetened almond milk)
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional toppings: cooked bacon bits, shredded cheddar cheese, a dollop of Greek yogurt

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken or vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Stir in the pureed cauliflower and zucchini. Cook for another 5 minutes, stirring occasionally.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
  6. Stir in the milk and Greek yogurt until well combined. Heat gently over low heat until warmed through, but do not boil.
  7. Stir in the chopped chives, salt, and pepper. Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls. Garnish with additional chives and your favorite optional toppings.

Notes

  • Using pureed cauliflower and zucchini adds creaminess and nutrients without significantly altering the flavor.
  • For a dairy-free option, use unsweetened almond milk and omit the Greek yogurt or use a dairy-free alternative.
  • Adjust the amount of salt and pepper to your preference.

Nutrition

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