Creamy Potato Soup (Low-Fat/Heart-Healthy)

Total Time
Prep 10 mins
Cook 20 mins

A lighter version of the traditional cream of potato soup.

Ingredients Nutrition


  1. Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
  2. Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
  3. Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
  4. Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
  5. Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
  6. Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.
Most Helpful

This is a very nice soup! It has all the heartiness and comfort of its full-fat cousins without the guilt. I made a few adjustments (substituted all-purpose flour, and added the turkey bacon and cheese directly to the pot) and the results were superb. We'll be having this with a fresh loaf of crusty home-baked bread. Made for PAC Spring 2014.

Lazarus April 15, 2014