Healthified Baked Potato Soup from A Duck's Oven. A hearty, creamy baked potato soup lightened up with a few secret ingredients!

I really, really like soup. Boyfriend thinks I’m super weird for this, but for me, nothing hits the spot like a perfect bowl of soup. And creamy soups, like chowders- they really get me. If for whatever reason (ahem, like laziness) I don’t bring my lunch to work, I often stop by Safeway and grab a bowl of their baked potato soup. I’m usually not a fan of grocery store deli stuff, but that soup is awesome.

Even so, I’m aware that it comes with a hefty punch of calories, so I took on the challenge of making my own, lighter version!

After scouring the interwebs for techniques for lightening creamy soups, I decided on the cauliflower method. There is no heavy cream, no flour, no cornstarch, yet it’s still thick and creamy. I now consider cauliflower to be a miracle food.

To create the cauliflower base, I simply boiled a head in about 2 cups chicken stock then pureed it together! I know what you’re thinking- doesn’t this affect the taste? Not at all. If I hadn’t known about the cauliflower I never would have guessed, it’s simply just a great thickener!

Healthified Baked Potato Soup from A Duck's Oven. A hearty, creamy baked potato soup lightened up with a few secret ingredients!

It keeps great, too. I ate it for lunch for a week! I’m really excited to try the cauliflower method out on other soups!

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Healthified Baked Potato Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 Servings


  • 7-10 strips bacon
  • 1 tsp minced garlic
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 2 cups chicken stock
  • 3 russet potatoes, peeled and rinsed
  • 1 head cauliflower, rinsed
  • 1 1/2 cups 1% milk
  • 1 cup shredded low fat cheddar cheese
  • 1/2 cup low fat sour cream
  • 3 tbsp chopped chives, separated
  • 1/4 tsp black pepper
  • 1/4 tsp paprika


  • Evenly dice the peeled russet potatoes into 1/2 inch x 1/2 inch cubes. Bring the 2 cups of chicken stock to a boil. Add the potatoes and boil for about 7-10 minutes, or until fork tender. Using a slotted spoon, remove the potatoes and set side.
  • While the potatoes are boiling, begin cooking the bacon in a skillet until crispy and golden. Remove to a paper towel lined plate. Drain some of the fat off the skillet, but not all of it! Tear the bacon into chunks and set aside.
  • In the skillet with the bacon grease, add the garlic, onion, and celery. Cook over medium heat until the veggies have softened and garlic is fragrant. Set aside.
  • Chop the florets of the cauliflower off the stalk and remove the leaves. Bring the chicken stock back to a boil and add the cauliflower. Boil for 7-10 minutes, or until fork tender. Remove pot of chicken stock and cauliflower from heat and use an immersion (stick) blender to puree the stock and cauliflower or pour into a blender. Puree until smooth.
  • Return the cauliflower/chicken stock mixture to medium-low heat. Add all other ingredients, including ingredients that have been set aside, reserving about 1/4 of the bacon and 1 tablespoon of the chives. Heat for about 15 minutes, stirring occasionally, until cheese has melted and it’s heated through.
  • Garnish with remaining bacon and chives. Enjoy!
Course: Lunch
Author: Chelsea Cole
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