Light and Loaded Baked Potato Soup | Michigan Potatoes
Looking for a loaded baked potato soup with less calories, but all of the flavor? This is the perfect soup for you!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mipotato.com.
Cooking tools:
- Immersion blender
- Blender
- Oven
- Stove
- Pot
- Colander
- Baking sheet
- Parchment paper
- Microwave
- Chef's knife
- Cutting board
- Ladle
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Spoon
Ingredients
- 6 medium white potatoes, diced
- 8 ounces (or 2 ½ cups) frozen cauliflower
- 1 head broccoli, chopped into bite-sized pieces
- 1 leek, washed and chopped thinly
- 2 teaspoons olive oil, divided
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoon chopped garlic, divided
- 2 cups low-sodium vegetable broth*
- 2 cups 2% milk
- 3/4 teaspoon kosher salt
- 5 ounces reduced-fat sharp cheddar cheese*, for topping
- 5 slices center-cut bacon, microwaved and crumbled for topping
- Chives, chopped for topping
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