Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 This recipe was originally made for one serving but can be easily adapted to serve more.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




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

1 1/3 cups
229 calories; protein 20.6g; carbohydrates 15.4g; dietary fiber 5.9g; sugars 9.2g; fat 10.3g; saturated fat 4.8g; cholesterol 27.6mg; vitamin a iu 376.1IU; vitamin c 112.2mg; folate 115.2mcg; calcium 165.4mg; iron 1.2mg; magnesium 26.3mg; potassium 408.2mg; sodium 348.5mg.

2 vegetable, 2 1/2 lean meat, 1 1/2 fat