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Healthy Baked Potato Soup

Loaded (and Lower-Carb) Baked Potato Soup With a Secret Ingredient

When the weather cools off, all I can think about is soup. It's not a strange occurrence for me to enjoy a big bowl of this warming staple for both lunch and dinner — some days, it's the only thing that sounds appetizing. After spending time on Pinterest hunting for a new favorite, I kept coming across big bowls of creamy loaded baked potato soup, but unfortunately, all these recipes were also loaded with fat, calories, and carbs.

After some experiments in the kitchen, I came up with a lower-calorie and lower-carb baked potato soup that will fill you up without weighing you down. Versatile cauliflower stands in for the majority of the potatoes, which dramatically slashes the carb count without sacrificing texture or flavor. Top it off with your favorite classic baked potato garnishes, and prepare to be wowed.

Loaded Baked Potato Soup

From Lizzie Fuhr, POPSUGAR Fitness

Healthy Baked Potato Soup


  1. 1 medium head cauliflower, cut into florets
    2 russet potatoes, diced
    1 cup low-fat milk (one percent)
    2 cups low-sodium chicken broth, divided
    1 teaspoon salt
    1/2 teaspoon pepper
    1 tablespoon extra-virgin olive oil
    1 white onion, diced
    3 cloves garlic, minced
    4 slices turkey bacon, diced
    1/4 cup fresh chives, chopped
    Scallions, chopped, to garnish
    Greek yogurt or sour cream, to garnish


  1. Bring a large pot of water to boil. Boil the cauliflower florets until tender when tested with a fork (about 10 minutes).
  2. Remove the cooked cauliflower from the pot, and boil the diced potatoes in the same pot until tender. Remove from the water, and set aside.
  3. Combine the cauliflower, milk, 1 cup of chicken broth, salt, and pepper in a large blender, and blend until smooth.
  4. In a large soup pot or skillet, heat the olive oil over medium heat. Cook the onions for about 4 minutes. Add the garlic. Cook for an additional minute.
  5. Pour the cauliflower mixture and the additional cup of chicken broth into your soup pot with the garlic and onions. If the mixture is too thick for your liking, feel free to add equals parts of milk and broth to thin things out. Turn down to simmer, add the turkey bacon and chives, and cook for at least 15 minutes.
  6. Serve in bowls, and top with the classic toppings of your choice.

Source: Calorie Count


Calories per serving
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