Loaded Potato Soup

Chef Vikki and Chef Richard load up on the competition to see who can come up with a healthier version of the Shippey family’s Loaded Potato Soup.



Green Recipe

Serves 8

Prep time: 10

Cook time: 35 minutes



For the soup:

2 strips smoked bacon

2 leeks (white part only), cleaned well and chopped

2 large cloves of garlic, crushed with the back of a knife

2 heaping cups cauliflower florets, roughly chopped

2 medium sized Russet potatoes, peeled and diced

2 sprigs of fresh thyme

5 cups low sodium chicken broth

¼ teaspoon liquid smoke

½ teaspoon kosher salt

10 grinds fresh black pepper

1¼ cup fat free milk

½ cup fat free sour cream

1½ cups roughly chopped baby kale


For the croutons:

½ a whole grain baguette, cut into 16 thin slices of baguette (2 slices per person)

½ cup chopped baby kale

¼ cup shredded low fat sharp cheddar cheese


For the garnish:

2 slices of crumbled bacon, reserved from the soup preparation

¼ cup shredded low fat sharp cheddar cheese



Cook the bacon for the soup-

Start by cooking 2 slices of bacon in a large pot. Cook until crisped, remove from the pot, chop, and reserve.


Prepare the vegetables for the soup-

Clean the leeks: split both leeks in half lengthwise and run under cold water ensuring that you remove any of the sandy grit. Chop off the green part of the leek and discard. Chop up the white part of the leeks.

Peel and crush 2 cloves of garlic with the side of the knife. Roughly chop 2 heaping cups of cauliflower florets. Peel and dice 2 Russet potatoes



Cook the vegetables for the soup-

To the bacon fat in the soup pot, add the leeks and garlic. Cook for 2 minutes until they soften slightly and release their aroma.

Next, add the diced potatoes, chopped cauliflower, and thyme to the pot. Stir.


Add the liquid to the soup-

Add 5 cups of the chicken stock, ¼ teaspoon of liquid smoke, ½ teaspoon salt, and 10 grinds of fresh pepper to the vegetables in the pot. Bring the liquid to a boil, reduce the heat partially cover the pot with a lid. Leave a small amount of room for steam to escape as the soup cooks. Simmer the soup for 30 minutes, or until the vegetables are just tender.

While the soup is simmering, make the croutons.


Prepare the croutons-

Preheat the oven to 325°F.

Chop ½ a cup of kale, measure a ¼ cup of shredded low fat cheese, and thinly slice the baguette into 16 even pieces. Each slice should be about a ¼-inch thick.

Place the baguette slices onto a baking sheet. Top each slice with some of the chopped kale and shredded cheese.


Bake the croutons-

Toast the baguette slices in the oven for 4-5 minutes, or until crisped and the cheese has melted. Reserve to serve with the soup


Puree the soup-

Using an immersion blender, puree the soup to your preferred desired consistency (smooth or still slightly chunky).


Finish the soup-

Add the milk and the sour cream to the pureed soup. Bring the liquid to a simmer then add the kale. Taste the soup and adjust the seasoning to your liking.


Serve the soup-

Ladle the soup into bowls and garnish with the reserved chopped bacon and a sprinkle of low fat shredded cheddar cheese, and even a little more of the chopped kale. Serve the soup with 2 croutons per person.


Nutritional information: (per serving)

Per Serving (1/8 of recipe)

Calories:                      225.2

Protein:                        14 g

Carbohydrate:              37.4 g

Dietary Fiber:              4.037 g

Total Sugars:               4.781 g

Total Fat:                    3.118 g

Saturated Fat:              1.066 g

Cholesterol:                 6.63 mg

Calcium:                      183.4 mg

Iron:                            1.71 mg

Magnesium:                 40.5 mg

Potassium:                   662.1 mg

Sodium:                       474.4 mg