This hearty bowl is made light and velvety-rich with a secret ingredient. No butter, no cream—just good.
The Irresistible Trifecta of starchy, creamy, and comforting pleasures found in loaded potato soup makes this warming bowl
a restaurant and home-cooked favorite, especially on chilly, wintry days. The challenge with lightening is obtaining that
luscious, creamy texture without any cream. Potatoes are a tricky starch. Cauliflower, however, has a smooth flavor and a
skinnier, less starchy profile. When roasted, it develops a creamy interior (and nutty flavor) that becomes delightfully smooth
when blended with reduced-fat milk; this is the light, earthy base for our chunky potato soup.
525 Calories per bowl
16g Saturated Fat
1,143 mg Sodium
223 Calories per bowl
2.7g Saturated Fat
View Recipe: Creamy, Light Potato Soup
Roasting the cauliflower deepens the flavor and softens the texture. We blend it smooth with reduced-fat milk for a supercreamy base, saving 5g sat fat per bowl over heavy cream.
Lightly pulse the potato mixture; do not blend. Overworked potatoes make for a gluey, gummy soup. For a fiber (and flavor!) booster, leave the skins on half the potatoes.