Healthy Potato Soup
There is nothing better than a warm hearty bowl of potato soup on a cold winter day. As a kid, I can remember my mom making a big pot of potato soup and letting it simmer on the stove all day. The house smelled so good. For years I’ve tried to duplicate her recipe and until now I have failed. My Healthy Potato soup combines the delicious flavors of my mom’s recipe with healthy ingredients.
My mom was the best cook and had an amazing ability to whip up a dish without a recipe. I wish I had half of her cooking talents and most importantly, the recipes that live in her brain. Unfortunately, she never wrote them down and with her Alzheimer’s diagnosis, they will live there forever.
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Since I started my Weight Loss journey back in 2019, I am always trying to find recipes I love without adding extra calories. If you are interested in joining Weight Watchers you can join me here! It has changed my life! Loaded baked potatoes and soup are two of my favorite things to eat. The Healthy Potato Soup is the perfect combination of them both!
The secret to making this soup healthy is to slim them down with healthier ingredients. I swapped out some of the potatoes with cauliflower and sour cream with Greek yogurt. My favorite part, you can make a double batch and freeze it for later.
Healthy Potato Soup Ingredients
Medium Head Cauliflower – Clean the cauliflower and cut into small pieces.
Russet Potatoes – Wash potatoes, peel, and cut into small cubes. If you like your soup chunky, add an extra potato.
Greek Yogurt – If you don’t like Greek yogurt, you can use sour cream.
Chicken Broth – Use fat-free chicken broth or stock
Spices – Salt, pepper, and celery salt
Load it up with toppings – Take this Healthy Potato Soup to the next level with delicious toppings. Bacon bits, green onions, and shredded cheese.
How to Make the Soup
In a large pot (these are my absolute favorite pots and pans), cover potatoes and cauliflower with water and bring to a boil. Continue to cook until cauliflower and potatoes are tender. Drain and return to pot.
Add chicken stock, milk, and Greek yogurt to the cauliflower and potatoes. Season with salt, pepper, and celery salt. Using an immersable blender, blend ingredients until smooth. If you like your soup thicker, you can add an additional potato. If you prefer your potato soup chunky, reserve some of the potato pieces before blending.
Ladle into bowl and top with bacon bits, green onions and cheese. Freeze any leftovers in airtight containers for up to 3 months.
Healthy Potato Soup
This delicious potato soup is full of taste and best of all it's healthy.
Ingredients
- 2 medium russet potatoes, washed, peeled and cubed
- 1 medium head of cauliflower,washed and cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups 1% milk
- Salt, pepper and celery salt to taste
- 1/2 cup greek yogurt
- Toppings:
- Shredded Cheddar Cheese
- Bacon Bits
- Green Onions
Instructions
- Place potatoes and cauliflower in a pot and cover with water. Bring to a boil and continue cooking until vegetables are tender. Drain.
- Return potatoes and cauliflower to pot. Add milk, chicken broth, and Greek yogurt.
- Using an immersable blender, blend until smooth. Add salt, pepper, and celery salt to taste.
- On medium heat bring soup to a boil. Stirring occasionally.
- Remove from heat and ladle 1 cup of soup into a bowl and top with cheese, bacon, and green onions.
Notes
Leftovers can be frozen for up to 3 months.
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