Description

This creamy and hearty Healthy Loaded Baked Potato Soup is a lighter take on the classic, made with a mix of potatoes and cauliflower to keep it nutritious while still delivering that rich, comforting flavor. Cooked low and slow in the slow cooker, it’s easy to prepare and can be topped with all your favorite baked potato toppings like cheese, bacon, scallions, or sour cream. Perfect for a cozy fall meal, this soup is sure to be a family favorite!

Ingredients

Scale

2–3 lbs potatoes, peeled and diced
1 head of cauliflower, cut into florets
1 onion, diced
4 cups chicken broth (or vegetable broth for a vegetarian option)
Salt and pepper, to taste
1.5 cups half-and-half
1/4 cup flour

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Instructions

Place the diced potatoes, cauliflower florets, and diced onion into your slow cooker.
Pour in the chicken broth and season with salt and pepper to taste.
Cook on low for 7-8 hours, or until the vegetables are tender.
In a small bowl, whisk together the half-and-half and flour until smooth.
Add the half-and-half mixture to the slow cooker, and stir well to combine.
Use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, you can also use a potato masher to leave larger chunks.
Serve the soup hot and top with your favorite baked potato toppings, such as cheese, bacon, scallions, or sour cream.

Prep Time: 10 minutes
Cook Time: 7-8 hours