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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Prep time 20 minutes
Cook time 45 minutes
Ready in 1 hour, 5 minutes
Makes 5 servings


  • 3 tablespoons extra virgin olive oil, divided
  • 1 head cauliflower, cut into florets (4 cups)
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 4-5 cups low sodium chicken broth
  • 1/2 cup raw cashews
  • 1/2 teaspoon dried thyme
  • 1 medium russet potato, peeled, cut into 1/2" pieces
  • salt and black pepper to taste


  • 5 strips turkey bacon
  • 5 tablespoons reduced fat shredded cheddar cheese
  • 1 scallion, chopped
  • 5 tablespoons low-fat Greek yogurt


1. Preheat oven to 375 degrees. Toss cauliflower florets with 2 tablespoons olive oil and season with salt and pepper. Place in single layer on baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and lightly browned.
2. Heat remaining oil in large saucepan. Add onion, celery and garlic. Sauté 2-3 minutes until fragrant. Add 4 cups chicken broth, cashews, thyme, roasted cauliflower and potatoes. Bring to a boil, then reduce heat to medium-low and cook 20-25 minutes until potatoes are tender. Add more chicken broth to cover vegetables as needed.
3. Place vegetables and soup in blender and blend until smooth. You may need to do this in two batches.
4. Finely mince turkey bacon. Place in cold skillet and turn heat to medium. Cook, stirring often, until bacon bits are browned and crisp. Transfer to paper towel lined plate.

To Serve
1. Ladle pureed soup into serving bowls. Top with turkey bacon bits, shredded cheese, chopped scallion and Greek yogurt.


If you have a leftover baked potato, scoop out the insides and use in place of the potato in this recipe.
Recipe by Jeanette Chen of