Healthy Loaded Baked Potato Soup
Cuisine: Soup
Ingredients
  • 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
Instructions
  1. STOVE TOP
  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.
  11. SLOW COOKER / CROCK POT
  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.
Recipe by the nutty pear at http://thenuttypear.com/2018/10/baked-potato-soup/