Skinny Loaded Baked Potato Soup

from ButterYum
makes 4 servings


  • 1 1/4 pounds chopped cauliflower
  • 2 cups chicken stock
  • 1 1/4 pounds leftover peeled and cooked Idaho potatoes, cubed
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 cup plain Greek yogurt (or sour cream or creme fraiche)
  • Kosher salt to taste
  • garnish:  chopped chives, shredded cheddar, cooked bacon, etc


  1. In a 5 or 6-quart casserole over medium heat, cook cauliflower in chicken stock, covered, until the cauliflower is tender.
  2. Add cooked potatoes, black pepper, milk, and Greek yogurt.
  3. Turn off heat and use an immersion blender to blend until smooth.  
  4. Turn heat back on and heat soup for a few minutes until hot.
  5. Taste soup and add salt if necessary, being mindful of the salt content of the toppings you plan to garnish with.
  6. Garnish and serve.