Skinny Baked Potato Soup

This recipe combines (at least) two of my favorite things: full-flavor soups with a healthier twist and freezer-friendly meals.

Both of these themes tie in well with this week's events. We're getting married in seven days (!!) and thus have been so busy that finding time to cook has been nearly impossible; and yet, for our bodies' sakes we need to take it easy on the fast food and eating-on-the go.

I was originally drawn to this dish because I love cauliflower and experimenting with it. It has such a wonderful texture and such a mild flavor that you can dress it up with almost anything you'd like, and make it taste decadent without compromising your figure. And in this recipe, you do just that. This soup is creamy and thick with all the flavor and wonderfully smooth texture of a loaded baked potato soup - and yet there's almost equal parts cauliflower to potato and not a drop of cream. With the right toppings, this meal could be not just meatless, but vegan! And before toppings, this soup is only 137 calories per serving (of which it makes ten).

This six-ingredient recipe (not including oil)  is incredibly inexpensive considering it makes ten servings - even assuming you keep nothing on hand other than oil or salt, it'd be less than $1/serving. I usually make a big pot on the weekend and serve us each a bowl for dinner and then freeze around three quarts of it for later.

I love freezer meals because they theoretically allow you to spend time cooking when you have it and then merely have to reheat a meal later when you're short on time. Admittedly, some frozen meals aren't worth the trouble - you have to thaw them days in advance, cover with foil, cook at this temperature then rotate and do "finishing" steps with crusts etc. But this soup is truly a breeze. I usually pull it from the freezer the morning I intend to serve it for dinner and leave it in the fridge. That evening, all I have to do is dump it in a pot and reheat. I also include a quick re-blending in the food processor or with the immersion blender just to make sure all of the ice crystals are broken up uniformly.

And as for the toppings - add anything you'd normally put on a loaded baked potato or cream of potato soup. I usually opt for a generous swirl of Cholula hot sauce, green onions and cheddar cheese; and bacon crumbles if we have them on hand (duh!). It would also be delicious with a little chili on top and some corn chips or by itself, too. And any little crunchy add on - like croutons, creates a dynamic texture. It's truly a blank canvas - it has rich, simple flavors like mashed potatoes, but could be built upon in any direction you'd like to venture.

If you're looking for a comfort food that won't spoil your new year's resolutions, an awesome alternative appetizer for your Super Bowl party or a great time saver for the work-week dinners, give this recipe a try. It's a winner.

Skinny Baked Potato Soup

Ingredients:

1 T olive oil

1 large onion, sliced

1 large stalk celery with leaves, roughly chopped

1 large clove garlic, minced

1/2 large head of cauliflower (6-8 c), stem removed and roughly chopped 

6 c starchy potatoes (like russets) peeled, roughly chopped (same size as cauliflower chunks)

5 c vegetable or chicken stock

1 1/4 t salt (more to taste)

Method:

In a large pot heat oil over medium heat. Add onions and lower heat slightly. Saute 5-6 minutes or until softened, but not fully transparent. Add celery and continue to cook for a few minutes until celery is softened. Add the garlic and cook for one minute. 

Add the cauliflower, potatoes and stock. Bring to a boil, reduce to simmer and cover. Cook for 15-20 minutes until potatoes and cauliflower are fork-tender. 

Remove from heat and cool slightly if using a blender. Use blender or immersion blender to blend the soup until as smooth as possible. You can add water or stock to thin out your soup as needed. 

Serve hot with loaded potato toppings like chives, green onions, cheese or bacon crumbles.