Healthy Baked and Loaded Potato Soup for the Soul

In this season of everything pumpkin flavored or themed, it’s not at all surprising for you to join in and step into the bandwagon. But in a world filled with pumpkin soups and stews, why not become the potato soup to their already monotonous meals? I always strive to stand out, be a cut above the rest when it comes to the way I dress and the food that I make. So while the rest of the world is focused on what seems to be the epitome of fall flavors, also known as the pumpkin, I move a step forward and make something that’s simple yet most people forget to make – the humble yet hearty baked potato soup. Okay, you may think that this is too common or simple, but remember that with simple ingredients come great tasting dishes! Besides, I have some secret ingredients that would not only make this heart-warming dish climb at the top of the soup ladder, it will also prove that heart soups can also be healthy at the same time. Healthy and Hearty Baked Potato Soup with a Twist If you want to jazz up your baked potato soup, you can cut up thin strips of turkey bacon with your mini carver or meat slicer and fry them up until they are crispy. That’s one secret ingredient for you. Read on and you will soon find out what the other one is.

Nutrition Information

Calories: 185
Total Fats: 4.6 grams
Saturated Fat: 1.2 grams
Cholesterol 13 mg
Carbohydrates: 24.9 grams
Fiber: 5.1 grams
Protein: 10.1 grams

Recipe Information

Serves: 4
Prep Time: 20 Minutes
Cook Time: 1 Hour


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• 2 large pieces of russet potatoes, diced

• 1 medium head cauliflower, cut into florets (my secret ingredient)
• 1 cup 1% low-fat milk
• 2 cups of chicken broth (low sodium), divided
• 1 tsp of fine sea salt
• 1/2 tsp of crushed black pepper
• 1 Tbsp. of extra-virgin olive oil
• 3 cloves garlic, minced
• 1 large white onion, chopped
• 4 slices of turkey bacon, diced and fried until crispy
• 1/4 cup of fresh chives, chopped
• 2 stalks of scallions, chopped, to garnish
• Low-fat Greek yogurt or sour cream, to garnish


1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
2. Drizzle the cubed potatoes with a little bit of olive oil and spread the potatoes on the baking sheet. Once the oven is hot enough, bake the potatoes for about 5 to 10 minutes or until soft. Set the cooked potatoes aside to slightly cool.
3. While the potatoes are baking, boil a pot of water and cook the cauliflower until soft and a little mushy, remove from the pot and set aside.
4. In a large blender, combine the cooked cauliflower, baked potatoes, milk, half of the chicken broth and season it with salt and pepper. Blend until smooth and thick.
5. In a stock pot, heat up some olive oil and sauté the onions and garlic until brown and fragrant. Add the blended mixture and the remaining chicken broth. Season to taste. Allow the soup to boil.
6. Serve in bowls topped with the crispy bacon, chives, scallions and yogurt

• If the soup is too thick, you can thin it out using equal parts of milk and chicken stock. Continue adding them until the soup has reached your desired consistency.
• This is originally a thick soup, so do not thin the soup out that much.
• You can also top this with grated cheddar cheese.
• Things You’ll Need:
o Stock pot
o Baking sheet with parchment paper
o Skillet
o Blender
o Measuring spoons and cups

This recipe is perfect for your Sunday lunches or family dinners. Not to mention the fact that you’ll be serving something different and a lot healthier compared to your other soups and stocks.

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