Recipe Review: Healthy Potato Soup

I love a good potato soup.

The only problem is that usually they are loaded with fat from lots of cream, milk, and butter.

And of course lots of potatoes which for a vegetable are pretty high in calories.

Recently, my sister Annie was telling me that she adds cauliflower to her potato soup.

1 medium potato calories = one whole head of cauliflower calories

I thought it was a genius idea so I played with my food until I got a good result.

For fats, it only has 1 tbsp of butter and 3 tbsp of sour cream. That’s it!

And the best part about this recipe is that it’s a one pot soup.

Everything goes in a pot, boiled and then is pureed into a soup consistency.

I asked my “taste testers” two things:

Does this potato soup taste funny? “No, but can I have some more?”

Do you like it? “Yes, it tastes like mashed potato soup.”

Super fast and super easy and honestly you can’t taste the cauliflower at all.

Saturday 43

Heathly Potato Soup

Serves 6-8

  • 2 medium potatoes, chopped into 1 in cubes approx (do not peel)
  • 1 large head of cauliflower (or one large bag of frozen), chopped into large sections
  • 1 box of low sodium chicken stock (32 oz)
  • 1 tbsp butter
  • 3-4 whole garlic cloves, peeled
  • 1 tsp black pepper
  • 1 tsp salt (or less if the chicken stock is salty)
  • 1 bay leaf
  • a pinch of red pepper
  • 3 tbsp sour cream

Topping  Suggestions:

  • cheddar cheese
  • green onions
  • sour cream
  • bacon
  • chopped ham ( I used leftover sugar baked Christmas ham I had saved in the freezer)
  • fresh parsley


Combine all of the ingredients (except for the sour cream) in a stock pot, cover and boil on high for 18 minutes. Remove from heat source.

Carefully remove the bay leaf and discard. Add sour cream to the ingredients in the stock pot.

Using a immersion blender, puree all the ingredients until smooth. (If you don’t own an immersion blender, use a regular blender or food processor. Carefully ladle the soup into the blender in batches. Blend until you reach the desired consistency.

Serve immediately with your toppings or refrigerate up to three days. When you are ready to serve, bring the soup up to temperature over medium heat, stirring occasionally.


Tip: This made a great weekend meal. I made it on Friday night, but served it on Sunday for lunch after church. Talk about an easy quick Sunday lunch!

Next time I make it, I will probably make a potato soup bar with lots of topping ingredients for everyone to choose from.

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