Loaded “Baked Potato” Soup

(8-10 servings)

In this recipe, Amy Sotis, a local nutritionist, shows us how to make a delicious Loaded “Baked Potato” Soup with cauliflower as a substitute. Potatoes are delicious, but this substitute may surprise you. The main substitute for this recipe is cauliflower. This gives the soup a healthy creamy taste while thickening it up. Another substitute are radishes, cutting the radishes into quarters gives the same texture and flavors as any potatoes you might use in traditional loaded potato soups.  

Loaded “Baked Potato” Soup

Difficulty: Intermediate
Prep time

25-35

minutes

Ingredients

  • One head of cauliflower

  • 4 cups chicken broth

  • 1 16 oz. package radishes

  • 2 small or 1 large onion, sliced

  • Assortment of other chopped veggies of your choice (about 1/3 to ½ cup each): ex: carrots, celery, bok choy, spinach, green onions, snap peas, etc.

  • 1 tsp. black pepper

  • ½ tsp. dill weed

  • ½ tsp. ground sage

  • Fresh cilantro (dime-sized bunch)

  • 2 tsp. minced garlic

  • 2-3 Tablespoons olive oil

  • 1 lb. boneless chicken, cut into bite-sized pieces

  • 1 8-oz. package reduced-fat cream cheese

  • 8 oz. assorted cheese (I usually use a mixture of whatever I have on hand)

Directions

  • In a large covered saucepan, steam the head of cauliflower (chopped into florets) in 1 cup of chicken broth.

  • Trim the ends of the radishes and cut them into quarters. Chop the rest of the vegetables into desired sizes.

  • Add 2-3 tbsp. olive oil to a large pot on medium-high heat. Add the radishes, chopped onion, your selected assortment of veggies, pepper, sage, dill weed, ground sage, cilantro, and minced garlic (cover while cooking).

  • Cook until the vegetables are tender.

  • As the vegetables are cooking, cut the chicken into bite-sized pieces and sauté it with seasonings of choice in the olive oil in a non-stick skillet until fully cooked. You can also used pre-cooked shredded chicken.

  • When the cauliflower is soft, blend it, water/broth and all, in a blender with the cream cheese.

  • Add the cauliflower mixture and the cooked chicken to the large pot.

  • Add the cheese and stir. Heat until the cheese melts. Cook on low heat until desired thickness.

  • Add more seasoning (such as chicken bouillon) if needed. Feel free to add more liquid to thin down the soup if desired.

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