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Light & Healthier Potato Soup


  • 2 russet potatoes washed and dried
  • 1 bag of cauliflower
  • 1 1/2 cups fat free chicken broth
  • 3/4 cup skim milk
  • 3/4 cup fat free half and half
  • 1/2 cup plain fat free yogurt
  • 3 T. green onion chopped
  • salt and pepper to taste
  • Toppings optional, but recommended! shredded sharp cheddar, green onions, bacon bits)


  • Cook potatoes (I use a microwaveable steamer bag; microwave for 4-7 minutes)
  • Let potatoes cool, then peel
  • Cook cauliflower according to package directions, then puree in blender or food processor, along with one cooked potato.
  • On medium heat, in a large pot, add chicken broth, milk, half and half, cauliflower/potato puree and bring to a boil.
  • Add chopped potato, yogurt, green onions, and salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • When serving, add sprinkle of cheese, green onion, and bacon bits. I like the Hormel Jalapeno Bacon Bits!