Healthy Loaded Baked Potato Soup

Hello chilly temps, chunky sweaters and delicious comfort food!

I just love a creamy potato soup at this time of the year, but I don’t love that there’s not much nutritional value in a potato soup. They are usually made with lots of potato (duh) which means lots of starch which turns to glucose/carbs and doesn’t include much of anything else that’s nourishing to your body. Potatoes themselves are not unhealthy, but we tend to eat so much potato as it is (fries, pot roasts, hash browns etc). So one of my missions this fall was to create a comforting potato soup – adding nutritional value while keeping the yum factor :)

Healthy loaded baked potato soup. Yummy comfort food!

Soups are a great way to sneak in some extra ingredients that you may not notice but add protein and/or more veggies. Unless you’re eating veggies as snacks every day, it can be hard to get all your veggies in for the day.

So how did I do it? I still used potato of course, but instead of using all potato, I substituted some for leeks, cauliflower and broccoli. I also love adding plain, tasteless collagen powder to my soups for the added health benefits. You can learn more about the benefits of collagen powder and where to get it here.

Instead of using cream or milk, I used non-fat plain greek yogurt to make it creamier, thicker and add more protein. This ingredient is so versatile and can add lots of low fat protein to your meals. One serving of non-fat plain greek yogurt has 22 grams of protein!

Healthy loaded baked potato soup. Yummy comfort food!

Healthy Loaded Baked Potato Soup
Cuisine: Soup
Serves: 4-6
  • 2 potatoes, peeled and diced
  • 3 cups leeks chopped (about 2 medium leeks)
  • ½ cup chopped yellow onion
  • 1½ cups riced cauliflower
  • 3 cloves garlic, minced
  • 1 Tablespoon butter
  • 1 cup non-fat plain greek yogurt
  • Olive oil or avocado oil for cooking
  • 4 cups chicken, vegetable or bone broth
  • S&P to taste
  • Optional: 4 scoops collagen powder - where to get
  • Toppings:
  • Bacon
  • Fresh chives
  • Steamed broccoli
  • Shredded cheddar cheese
  2. Heat a dutch oven or large pot over medium / high heat and add 6 slices of bacon, if using as a topping. Turn every couple minutes until cooked.
  3. Remove bacon from pan and set aside. Keep the bacon grease in the pan over medium / high heat and add chopped onion and leeks. Cook for 3-5 minutes. Add garlic and cook another minute.
  4. Add the potatoes, riced cauliflower (can be frozen), broth and salt and pepper (keep in mind that the broth, bacon and cheese all add saltiness).
  5. Cover and simmer for 15 minutes.
  6. Check the potatoes to makes sure they are soft. Turn off the burner and take the top off the pot. Add butter and mix it in. Let the soup cool a little for at least 5 minutes.
  7. Using a ladle, remove one big scoop of the "chunky stuff" (potato, leeks etc without much broth) and set aside.
  8. Put the rest of the soup into a food processor and add greek yogurt and collagen powder if using. Blend for one minute or so (you can also use an immersion blender but I find the food processor works better).
  9. Return the soup to the pot and add the scoop of chunks you set aside
  10. Serve topped with broccoli, crumbled bacon, chives and shredded cheese.
  12. Add all ingredients except for greek yogurt, butter and toppings to the slow cooker.
  13. Set the crock pot according to its settings and the desired cook time (4, 8 hours etc)
  14. Once cooked and potatoes are soft, take off the top, mix in butter and let cool a little while you cook the bacon in a pan and set aside.
  15. Remove one ladle of the "chunky stuff" (potatoes leeks etc without much both) and set aside.
  16. Add the rest of the soup to a food processor along with the greek yogurt and collagen powder if using. Blend at least 1 minute (you can also use an immersion blender but I find the food processor works better).
  17. Return to the pot with the scoop of chunks you set aside earlier.
  18. Serve warm topped with bacon crumbles, steamed broccoli, chives and shredded cheese.

Healthy loaded baked potato soup. Yummy comfort food!

Edamame Pasta with Pesto and Burst Cherry Tomatoes

Oh hey!

Bri here. It’s been a hot minute since I posted anything on the blog and it feels good to be back! I took a break as I planned my wedding, got married, traveled and started a new job. Of course I’ve been sharing my foodie journeys and other tidbits along the way on my instagram @thenuttypear, but I am so excited to be sharing a new recipe with you.

The change of season is here in Minneapolis, with cool weather and changing leaves. I think fall is a difficult time to stay on track as far as eating healthy and staying motivated to exercise. Let’s be honest. Shorter days, big sweaters and comfort food are all great reasons to let it go a little.

But recipes like this one make eating a healthy weeknight dinner not sad. Yay for happy dinners!

We generally follow a low carb diet for any meals that we plan/cook and eat what we want when we go out to eat or want to have a fun little date night in.

Low carb dream! Edamame Pasta with Creamy Pesto and Burst Tomatoes.

My 2 favorite things about this low carb recipe:

Pretend pasta that is actually good! (Edamame noodles)

Creamy, flavorful pesto (with two secret ingredients, which won’t be a secret once you scroll down :)

Edamame Noodles = Low Carb Diet Friendly Pasta Substitute That Doesn’t Suck

Don’t be offended spiralized zucchini, sweet potato and spaghetti squash. It’s me not you. Just kidding. We are not breaking up. But we might be taking a break.

Edamame pasta is noodles made of soybeans. Which means they have TONS of protein! 24g per serving to be exact. I love that there’s a substantial amount of protein in this meal, not only to fill you up but so that you don’t even need to add meat. Perfect for a meatless Monday or vegetarians in general. I used to get it at Costco, but haven’t been able to find it for a while. I was so excited to find it here!

Low carb dream! Edamame Pasta with Creamy Pesto and Burst Tomatoes.

Pesto: secret ingredients

I added two secret ingredients to my traditional pesto that you won’t even notice.

Nonfat plain greek yogurt – makes it creamy and coats the noodles

Spinach – you can’t taste it, it’s already green anyway so why not? I’m a fan of sneaky veggies.

Low carb dream! Edamame Pasta with Creamy Pesto and Burst Tomatoes.

Try this one out guys and please drop a comment and let me know what you think! Enjoy :)

Edamame Pasta with Pesto and Burst Cherry Tomatoes
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
  • ½ box of edamame pasta (8 oz box) - where to get
  • 1 cup cherry tomatoes
  • Optional: Grilled shrimp or chicken
  • ½ cup fresh basil
  • ½ cup fresh spinach
  • ¼ cup parmesan cheese (plus extra for topping)
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup nonfat plain greek yogurt
  • ¼ cup toasted pine nuts
  1. Mix all the pesto ingredients in the food processor and blend for 30 sec - 1 min. I like to put the garlic at the bottom to make sure it gets minced well.
  2. Cook the pasta according to package instructions (5-10 min total time)
  3. Turn the broiler setting of your oven on to high and put halved cherry tomatoes + a drizzle of olive oil in a small pan with sides in the oven for about 5 minutes. Be careful, they can burn quickly.
  4. Toss the edamame pasta with the pesto until well coated. It will look like there's too much pesto for the pasta, but be generous! It's best when you use it all.
  5. Plate the pasta first, then add tomatoes and shrimp/chicken if using. Top with parmesan and fresh herbs if desired.

Low carb dream! Edamame Pasta with Creamy Pesto and Burst Tomatoes.

Spinach & Feta Naked Turkey Burgers

Happy New Year!!

Personally, I don’t usually make new years resolutions. I think things like eating healthy and exercising should be a part of our lifestyle all year round. However, I do like the fresh start the new year gives us. If you’re starting a new workout program or exercising more often right now to achieve a goal you’ve set, these turkey burgers are a great thing for you to be eating. The protein (20+ grams per burger!) will rebuild your muscles for workouts and fill you up. Plus they’re actually really yummy!

Spinach and Feta Naked Turkey Burgers with a runny egg are high protein and low carb lunch! Easy and yummy. Repin to save for later  I call these “naked burgers” because they’re bun-less; you eat them with a fork. Buuuuut, in place of the bun you can add some tasty toppings! My favorites are avocado and an egg with a runny yolk. The yolk adds flavor and creates a sauce that makes it even better.

These turkey burgers are one of my FAVORITE things to bring to work for lunch or to have around the house. Just add a salad or vegetable side and it’s the perfect combo of veggies and protein.

The other thing I love about these is that you can freeze them! I’m all about convenient meals, especially when a good chunk of the day’s time is spent working out. I put individual ones in little plastic ziplocks to grab and bring to work. Microwave for about a minute and add the toppings. (Also, you don’t even really need toppings – they are so good by themselves).

5.0 from 1 reviews
Spinach & Feta Naked Turkey Burgers
Recipe type: Burger
Serves: 4
  • 1 lb ground turkey
  • 1 cup fresh chopped spinach or kale
  • ½ cup finely chopped red onion
  • ½ cup feta cheese crumbles
  • 1 egg
  • 1 tsp dried thyme and/or parsley
  • 2-3 garlic cloves, minced
  • Sprinkle of garlic powder
  • Salt and pepper
  • Toppings: poached or sunny side-up egg, avocado slices or guacamole, fresh spinach. Other ideas to try: hummus, tahini sauce, greek yogurt and avocado sauce, laughing cow cheese.
  1. Chop spinach or kale into small pieces.
  2. Crack the egg into a large bowl and whisk. Add the rest of the ingredients to the bowl and mix together with your hands. Form into patties. Makes 4 large ones or 6 smaller ones.
  3. Heat olive oil in a pan over medium heat and grill the patties. Make sure the heat isn’t too high so they cook all the way through. I only turn mine once. Covering the pan helps keep them moist and cook more evenly.
  4. Cool and store in tupperware or freeze in small baggies so you can grab one for work!