Lightened Up Loaded Baked Potato Soup

It’s definitely still soup season this winter! We are currently enjoying chilly sunshine in Washington, but my parents and all my brothers are living places where the high temperature of the day is in the single digits! Places in the south where my husband’s family live have also seen much chillier than normal temperatures and even snow. We all need a cozy new soup recipe. Baked potato soup is a classic because with potatoes, bacon, and cheese, you really can’t go wrong. I wanted to incorporate more veggies into the soup as well as protein but not take away from the original concept of the soup. This lightened up loaded baked potato soup swaps out half the potatoes with a cauliflower and uses two cans of cannellini beans to add fiber, protein, and creaminess! When you blend it up the soup is so creamy it doesn’t even really need dairy, but we are going to add a handful of sharp cheddar for the cheesy taste we love in a baked potato soup. My kids all gobbled this one up, especially my littlest. This soup recipe is a win for the whole family on your next chilly day!

Ingredients for Lighter Loaded Baked Potato Soup

• Bacon: You can’t have this soup without bacon, it’s a key ingredient. I use my favorite thick-cut bacon, but you can use whatever type you like!
• Potatoes: I recommend Yukon gold potatoes in this recipe. They are so creamy when blended due to their starch content. Since we aren’t using as many potatoes in this recipe as a traditional loaded baked potato soup, I recommend using all Yukon gold here.
• Cauliflower: I used one small head of cauliflower, chopped into florets.
• Cannellini Beans: These beans are tender and mild, making them the perfect fiber and protein-packed addition to the soup. They blend completely smooth with the potatoes and cauliflower and add so much creaminess to the soup without adding any cream.
• Onion: I hate chopping onions; I cry every time! But since we are blending this soup, you can give a rough chop to them instead of finely chopping. A win for everyone!
• Butter: Just a little bit to cook the onions and garlic.
• Garlic: Cooking the onions and garlic in butter until fragrant gives this soup extra flavor. Potatoes and cauliflower are fairly bland by themselves, so let’s amp up the flavors and layer them by cooking onions and garlic first.
• Broth: I used chicken broth in this recipe.
• Seasonings: salt, pepper, smoked paprika, and thyme.
• Shredded cheddar: I stir some of it into the soup itself and sprinkle some on top.
• Green onion: Think about your favorite baked potato toppings and green onions are definitely on mine!
• Crushed chips or crackers: I know that you probably aren’t putting chips or crackers on a baked potato, but a creamy soup like this is so good with a little crunch. My favorite are the spicy elote corn chips from Trader Joe’s, but anything you like will work!

How to Make Lighter Loaded Baked Potato Soup

• First, chop the bacon and brown it in a large pot. Remove with a slotted spoon and transfer to a plate lined with paper towels. Discard all but about a tablespoon of the bacon grease, then melt the butter in the same pot. Add the onions and garlic and cook until fragrant. Add the peeled and chopped potatoes, cauliflower, beans (after being drained and rinsed), broth, salt, pepper, thyme, and smoked paprika. Simmer until the potatoes and cauliflower are tender.
• Use an immersion blender or work in batches with a regular high-speed blender and blend until smooth. Return to the pot.
• Stir in one cup of the cheddar cheese. Serve topped with additional cheddar cheese, crumbled bacon, and green onion. A dollop of sour cream and/or some crushed corn chips are also a great touch!

What to Serve with Your Soup: 

• I shared my favorite toppings above: crumbled bacon, green onion, shredded cheese, sour cream or plain Greek yogurt, and crushed chips!
• Soup and salad is always a classic combination! You can’t go wrong with a simple green salad.
• Crusty bread: I make my own sourdough but any crusty artisan loaf for dunking is a great idea.

What to do with Leftovers: 

• I love this lightened up loaded baked potato soup so much that we never have too much in the way of leftovers with a family of seven! Because there is very little dairy in this soup, it actually freezes quite well. For best results, freeze before adding the shredded cheese and add the cheese upon thawing.