I love baked potato soup. It’s really yummy.
I have a confession, I really love soup. Any kind really.
I think I loaded baked potato soup because, well, it’s loaded.
Bacon, cheese, olives, sour cream, and onions.
This version of the soup is creamy, and skinny plus it comes packed with some surprises. Like zucchini. And if you really wanted this soup to be super skinny just skip the loaded part.
But if you skip the loaded part you’re cheating yourself in life.
Skinny Loaded Baked Potato Soup
4 small potatoes (mine were the size of the palm of my hand-for a reference point)
2 cups califlower
1 1/2 cups shredded zucchini
1 teaspoon minced garlic
pepper to taste
1/2 small onion
1/2 cup chicken broth
1 cup milk
Microwave or bake potatoes until they are soft. Peel them.
Steam cauliflower until soft. Drain water off of cauliflower.
Put everything into blender and blend until smooth. Add more milk if soup is too thick. Put in a pot on medium heat and cook until warm.
Top with onion, bacon, cheese, sour cream, or olives.