Load Baked “Potato” Soup
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A creamy, filling soup that combines cauliflower, beans and potatoes to mimic a baked potato soup, but makes it healthier and more nutritionally diverse. Bake it Vegetarian by substituting the bacon!
Ingredients
- 3 teaspoons of salt
- 1 teaspoon garlic powder
- 1/2 tsp, Black Pepper
- 6 tbsp chopped Fresh Chives,
- 2 cups Original Unsweetened Almond Milk
- 1 large head of Cauliflower
- 1 can of Cannellini Beans
- 1/2 cup Greek Yogurt Plain Nonfat
- 1 box of reduced sodium Vegetable Broth
- 6 slices Naturally Hardwood Smoked Bacon, fully cooked and chopped into bits for topping (or mccormick bacon bits, 6 tablespoons if going vegetarian)
- Half a loaf of sourdough bread (I use La Brea brand)
- 1.50 lb(s) Russet Potatoes
- 6 oz Sharp Cheddar Cheese
- Chop your potatoes into medium sized pieces, all similar in size. Place these in a large soup pot and add your milk and broth, as well as salt, garlic powder and pepper.
- Drain your beans and add these to the pot.
- If the liquid doesn’t cover the veggies fully, add a cup of water.
- Bring everything to a boil and cook for 12 minutes.
- Chop up your cauliflower into medium sized florets and add this to your potato and broth. Cook for an additional 10 minutes, or until everything is tender.
- Separate 2 cups of liquid from your cooked soup, setting aside in case needed to thin out the soup.
- Pour your soup into a blender and puree until smooth, working in batches if needed. Add in extra liquid if needed
- Now that your soup is blended smooth, let it cool for at least 30 mins. Add the greek yogurt and half the chives, mixing until incorporated.
- Serve topped with 1 oz of cheese and 1 slice of bacon, some chives on top and with a side of sourdough bread.
Instant pot variation: You can easily modify this recipe for the instant pot by cooking your potato and cauliflower together in one. Put the potatoes, beans, cauliflower and broth and milk in the instant pot and pressure cook for 8 minutes, then do a quick release. Blend with an immersion blender (or pour into a regular blender), then add the greek yogurt and chives.
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