Turn a childhood favorite, the fully loaded baked potato, into a hearty, warm bowl of soup — all fixings included. Fiber-rich cauliflower makes the soup more filling with less calories. And with both bacon and broccoli, this creamy soup is nutritious and packed with flavor. The potato peels are left on for added nutrition and less prep.
Cook bacon in oil a large saucepan over medium heat until crisp. Remove with a slotted spoon, and drain on paper towels. Heat drippings over medium heat. Add onion, and cook, stirring frequently, for 2 minutes. Stir in potatoes, cauliflower, broth and cayenne pepper. Bring to a boil, reduce heat and simmer 15–20 minutes or until vegetables are tender. Meanwhile, steam or microwave broccoli 2 minutes or until crisp-tender. Set aside. Process soup using an immersion blender, or transfer to a blender in batches until smooth Stir in 1/2 cup cheddar. Divide soup into 4 bowls, and top each with 1 tablespoon sour cream, 2 tablespoons cheddar, 2 tablespoons broccoli and 1 tablespoon cooked bacon. Serves: 4 | Serving Size: 1 1/2 cups soup + 1 tablespoon sour cream + 2 tablespoons cheese + 2 heaping tablespoons broccoli florets + 1 tablespoon bacon Per serving: Calories: 231; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 30mg; Sodium: 469mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 4g; Protein: 12g Nutrition Bonus: Potassium: 812mg; Iron: 6%; Vitamin A: 16%; Vitamin C: 100%; Calcium: 25% “Loaded” Potato Soup
Ingredients
Directions
Nutrition Information
