Skinny GF Baked Potato Soup

by - Wednesday, December 11, 2013

Kind of like the only certain things are death and taxes, the only things you can blog about when nothing is happening are fashion and food.

Today, you get food. :)
I made this recipe earleir this week and it is divine.

I love a hearty soup when it's cold outside, but they can be so heavy and bad for you that I end up feeling like a blob afterwards.  This soup used cauliflower as the base, so it's still thick and satisfying, but you won't feel bad when you lick the bowl clean. :)

I made it in the slow cooker, but if you want to make it quickly, all you have to do is the follow the same instructions, but do the adaptation below! 

Skinny Gluten-Free Baked Potato Soup
 Makes 5 servings.

-2 Russet Potatoes
-1 small head of cauliflower- stem removed and cut into florets
-1 1/2 cup chicken broth
-1 1/2 cup low fat milk (I used Lactaid and it was fine!)
-6 tbs chives
-4 strips of bacon (we used turkey bacon) cooked and crumbled
-1/2 cup sour cream
-At least a cup of cheddar cheese...more if you're like me!
-Salt & Pepper to taste


-Pierce potatoes with a fork and microwave for 5 minutes.  Flip and microwave another 3-5 minutes, or until tender.
-At the same time, steam cauliflower until tender. 
-In a food processor or blender, blend cauliflower, 1 and a half of the potatoes, broth, and milk.  I left out half of a potato to peel and cut into chunks for the soup.  If you prefer soup without chunks, go ahead and blend both potatoes.  
-Pour into slow cooker.  (At this point, if you are not using a slow cooker, bring mixture to a boil, then lower to low, add 1/2 the chives, 1/2 the bacon, and a halndful of cheese.  Then cook for 5 minutes).
-Add sour cream, a handful of cheese, 1/2 the bacon and 1/2 the chives. Mix well
-Cook on low for 6-8 hours.
-Pour into bowls, and sprinkle with chives, cheese, and bacon.
-Enjoy! :)

*Recipe adapted from here

Written by Robin from The Sunshine Diary

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