A healthy take on a loaded baked potato, this creamy cauliflower soup recipe has all the fixings of a loaded potato (bacon included) but for way fewer calories and carbs. Ready in a quick 20 minutes, this easy soup is great for busy weeknights or can be meal prepped ahead of time to take for lunch or frozen for a ready-made meal down the road. This recipe was originally made for one serving but can be easily adapted to serve more. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.

  • Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.

  • To serve, top soup with yogurt, bacon, parsley and lemon zest.


To make ahead: Prepare through Step 2, cover and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop and garnish with yogurt, bacon, parsley and lemon zest before serving.

Nutrition Facts

229 calories; 10.3 g total fat; 4.8 g saturated fat; 28 mg cholesterol; 348 mg sodium. 408 mg potassium; 15.4 g carbohydrates; 5.9 g fiber; 9 g sugar; 20.6 g protein; 376 IU vitamin a iu; 112 mg vitamin c; 115 mcg folate; 165 mg calcium; 1 mg iron; 26 mg magnesium;