This post may contain affiliate links. Please read our disclosure policy.
Have you ever had a secret that you wanted to shout from the rooftops?! That’s how I feel about this Secretly Healthy Potato Soup.
This is one of those good secrets that you just can’t keep to yourself and you know that others NEED to know about it, because it will change lives. In a drastic and positive way.
Yes. This potato soup will change lives.
Can I tell you the secret?
This ultra creamy potato soup, has NO cream in it. Let me give you a moment to process that. NO CREAM. So why is it so creamy you ask? Because I know you.. and I know you’re truly wondering, how is this soup so utterly creamy without cream. Maybe she just mixed up some milk and flour? Nope.
No milk. No flour. In fact, other than the cheese that I put on top (because let’s face it I have to have some fun in my life) there is no dairy in this soup.
At this point you’re probably thinking to yourself, she’s lost it. She’s gone off the deep end. I mean, look at this soup. It’s obviously creamy. But no dairy? What type of magic is this?
Ok, the secret. Have you guess yet? It’s cauliflower. That’s right. This soup is made with a cauliflower puree, loaded up with chunks of potato. Seasoned with some onion and garlic. And that’s pretty much it. Coming in at about 170 calories per bowl, loaded with sneaky veggies, this little bowl of comfort is basically the best thing since Netflix. Even better? The kids love it.
More Soup Recipes:
- If you’re looking for an ultra creamy, fully loaded Potato Soup I have that too!!
- Leftover Ham Bone Soup
- Easy Chili Recipe
- Roasted Red Pepper Soup
WANT TO TRY THIS SECRETLY HEATLY POTATO SOUP?
PIN IT NOW!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Secretly Healthy Potato Soup
Ingredients
Optional Toppings
- Cheese
- Bacon
- Chives
Instructions
- Add olive oil to a large pot and heat over medium heat. Add in the onion and garlic. Stir and cook for about 3-5 minutes until soft.
- Add in the cauliflower, chicken stock and salt. Bring to a boil and simmer for about 10 minutes, until the cauliflower is soft and easily mashed.
- Using an immersion blender (or transferring over to a blender or food processor) blend until no lumps remain.
- Add in the diced potato (I left the skin on one potato and peeled the other one. I like the rustic look and feel of the skins being left on. Completely a personal preference though).
- Cover and allow to simmer for about 15 minutes until the potatoes are soft and tender.
- Spoon into a bowl and top with any additional toppings you desire! Cheese and bacon are my favorite, but you could also do sour cream and green onion.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this potato soup recipe today& it was delicious! I would recommend it to anyone who ask. My husband even loved it & said “this is a keeper.”
We doubled this recipe and found that the potatoes didn’t cook properly. I would boil the potatoes separately and then add them in the way the recipe calls . Otherwise. This was amazing!
I had been craving Potato soup but couldn’t work regular high calorie cream soup into my diet. This really hit the spot, was nice and thick and really good.
I made this for my husband tonight and he loved it! Lower sodium bacon and cheese on top really made the big big YUMMMMM!
I have a cooking blender that can do everything at once… would I need to make the cauliflower puree ahead of time? Or can I just toss all the ingredients in and press the soup button? It cooks and blends at the same time!
The best soup ever! My husband loves soups. I like them, but typically don’t feel well after eating cream based soup, heavy and weighed down. This is amazing, perfect flavor but since not heavy with cream I didn’t feel terrible after eating it. My kids licked their bowls, The only criticism I have is there was not enough, everyone wanted more. Definitely a keeper!! Thank you!!
As someone else stated, this took much longer to cook due to the potatoes. I’ll def make it again, but I might add more onion and garlic to bump up the flavor a bit.
Have you ever made this the day before eating? Have it in my meal rotation for the week, trying to decide if I can save time and make today. Thanks! Looking forward to trying!
How many cups of cauliflower do you use?
I loved the recipe but it took way longer to cook than 35 minutes because of the potatoes ! So I had to make a quick separate dinner for my kids while i waited an extra half hour for the potatoes to soften. That’s totally fine but I wish it was added into the recipe time so I could have planned accordingly time wise. Other then that, it was great.