Ingredients (yields ~12 C or 6-8 servings):
3 lbs. baby dutch yellow potatoes or similar
1 medium head cauliflower
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
¼ tsp onion powder
2 Tbsp oil (such as avocado or vegetable)
¼ C scallions, chopped (white/light green parts)
1 sweet onion, diced
4 C chicken stock
2 C water
1 C Greek whole milk yogurt, plain
1 1/2 C whole milk
2 Tbsp oil (such as avocado or vegetable)
1-1 ½ Tbsp kosher salt (amount may vary depending on preference and amount of sodium in chicken broth)
¼ tsp ground black pepper
¼ tsp garlic powder
4 oz pancetta, chopped
Nonstick cooking spray
Serving suggestions: sour cream, shredded cheddar cheese, crispy pancetta, green scallion tips
Directions:
- Preheat the oven to 450 degrees Fahrenheit.
- Chop cauliflower into florets, rinse and pat dry. Toss cauliflower with 2 Tbsp oil, ¼ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder, ¼ tsp onion powder. Spray medium sized baking sheet (9x13 inch works well) with nonstick cooking spray and transfer the cauliflower in a single, even layer. Roast in oven at 450 degrees Fahrenheit for about 20-25 minutes, until slightly browned. Once cauliflower is in oven, move forward with the next step .
- Wash potatoes and transfer to a large pot. Add enough water to the pot so potatoes are covered. Bring water to a boil and boil until potatoes are fork tender, about 15-20 minutes. Drain water and set potatoes aside. While potatoes are boiling, move forward with the next step.
- Warm 1 Tbsp oil in a small pan. Add chopped pancetta and sauté until browned and crispy, about 5-10 minutes. Remove from heat and use a small strainer to reserve the oil in a small bowl or measuring cup. Set pancetta aside in a small dish. If you do not plan to add pancetta, you can omit this step and just replace the reserved oil with oil of your choice in step 6.
- Place about half of the boiled potatoes in a blender. Add roasted cauliflower, chicken broth, 2 C water and blend until smooth and creamy. Set aside.
- Warm 1 Tbsp oil plus the reserved oil from the pancetta (about 3 Tbsp total) in large pot used to boil potatoes. Add onion and sauté for 5 minutes, until softened. Add scallions and sauté for another 2-3 minutes, until onion is slightly browned.
- Pour about ¾ of the pureed potato and cauliflower mixture into the pot. Keep the remaining amount in the blender.
- Add approximately ½ of the remaining boiled potatoes to the remaining puree in the blender. Add milk and Greek yogurt. Blend until smooth and creamy.
- Add pureed mixture to the pot. Add kosher salt, remaining ¼ tsp pepper and remaining ¼ tsp garlic powder to pot. Warm over medium heat for 5-10 minutes. While soup is warming, cut the remaining boiled potatoes into cubes. Add to soup and reduce heat to low-medium for another 10-15 minutes. Scoop 1-2 cups of soup into a bowl and serve with a sprinkle of shredded cheddar cheese, a spoonful of crispy pancetta, a pinch of scallions (dark green part) and a dollop of sour cream for the ultimate loaded baked potato soup. Store leftovers in an airtight container for up to 3-5 days and reserve extra toppings in separate containers.
This is the creamiest, coziest loaded baked potato soup – and it’s made without heavy cream or flour! The creaminess comes from pureed potatoes and cauliflower, along with protein-filled Greek yogurt and milk, which makes it perfect for rainy April days when you want to feel warm and cozy without feeling weighed down by a heavy meal. Plus, this loaded baked potato soup offers plenty of gut-healthy fiber and nutrients like potassium, vitamin C, vitamin B6, folate and calcium! Top it with shredded cheese, crispy pancetta, a dollop of sour cream and chopped scallions for the ultimate loaded baked potato taste in every spoonful!
Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of She earned her Bachelor of Science in Exercise Science from The George Washington University
and her Master of Science in Nutrition and Exercise Physiology from Teachers College
Columbia University, where she also completed her dietetic internship. She has been an ACSM
certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations.
alyssalavy.com
@alyssalavyrd