{ dirty baked potato soup }

dirty baked potato soup | lightened up with loads of cauliflower, chicken broth + some greek yogurt | Recipe via DisplacedHousewife

dirty baked potato soup
{ quick + healthy dinner }

No joke, we’ve made this four times in the past week. Yes, it’s in the healthy-sphere of cooking, and in spite of that fact we can’t stop shoving it in our faces because it is so completely delicious.

I like to think I eat just like you. During the week, I try to eat on the healthy side of things: oatmeal or eggs for breakfast, leftovers for lunch and some type of grilled or roasted protein with greens for dinner. During the weekend, I’m all waffles, fried chicken and martinis. Truth. January is one of those months that tends to be a healthy dose of mid-week eating all month long. But I can never, ever, give up deliciousness. You eat like this too, right?

So, this brings us to this soup. I was inspired by the Baked Potato Soup in the SkinnyTaste cookbook. When it gets the slightest bit chilly, I want something warm and comforting and this looked like all of that. I made the recipe as prescribed and it was good, but I wanted to give it some jazz hands. I wanted to keep the skin on the potatoes so that we could get some more vitamins and fiber in there and I reduced the milk because dairy isn’t always my friend. We’ve doubled-up on the cauliflower and sautéed onions in a little bit of bacon grease (holla) to add some nice smokiness to the soup. Umm, what else? Oh, I’m not a huge fan of reduced fat anything. So I replaced the reduced fat sour cream with 2% Greek yogurt and the reduced fat cheese with extra sharp cheddar cheese to really amp up the flavor.

Let’s make this soup. I swear, once won’t be enough. It’s completely addictive.

dirty baked potato soup | no cream, hella cauliflower...dare I say this soup is healthy?!?! | Recipe via DisplacedHousewife

dirty baked potato soup | loaded with bacon and sharp cheddar and lightened up with broth + greek yogurt | Recipe via DisplacedHousewife

dirty baked potato soup | lightened up + a quick mid-week throw-together email | Recipe via DisplacedHousewife

{ dirty baked potato soup }

Makes 6 Main Course Servings

INGREDIENTS

  • 3 pieces of bacon
  • 1 medium yellow onion, coarsely chopped
  • 2 small heads of cauliflower (or 1 large), stems removed and each chopped into 6-8 chunks
  • 2 russet potatoes (scrubbed clean and skin on), thinly sliced
  • 32 ounces chicken stock
  • 1/2 cup nonfat milk
  • ½ cup plain 2% Greek yogurt
  • 4 ounces extra sharp cheddar cheese, shredded and separated into 3 and 1 ounce
  • Salt and pepper (at least a teaspoon of each)
  • 1 teaspoon smoked paprika
  • ½ cup chopped chives (1/4 cup goes into the soup, the other 1/4 cup used as garnish)

INSTRUCTIONS

  1. Cut the bacon into thin strips (I like to use scissors and cut directly into the pan), and then place in a large dutch oven and sauté over medium heat until nice and crispy.
  2. While the bacon’s cooking, chop your onions.
  3. Once the bacon is crispy and done, set it on paper towels to drain. Set aside.
  4. Remove all but 1 tablespoon of bacon grease from the pot.
  5. Add the onions and sauté over medium heat until softened. Stir periodically to make sure they don’t burn and scrape the bottom of the pot to release any yummy flavor bits leftover by the bacon. This should take about 5ish minutes.
  6. While the onions are cooking, chop your cauliflower and potatoes.
  7. Add the stock to the pot, scraping the bottom of the pan to release any brown bits. Then add the cauliflower and then the potatoes. You’ll want to do it in this order so that the potatoes are more steamed than sitting in the broth.
  8. Cover the pot, bring to a boil and then reduce the heat to a medium simmer for about 5-10 minutes or until the potatoes are easily pierced with a fork.
  9. Once you can pierce them easily with a fork, turn the heat off and it’s time to blend the soup together. Before we move into technique I want you to remember one very important thing: DO NOT OVER BLEND OR MASH!!! Your soup will sadly turn into glue. Here’s how I like to do it…I use my hand-held immersion blender and blend until everything is pretty smooth. My daughter likes the soup really smooth, so I give it a very quick (BRIEF!) spin in the Vitamix. If you do this latter bit I can’t stress enough the importance of doing less rather than more blending. One last note on blending…if you don’t have the immersion blender or a high-speed blender, you can mash it as you would mashed potatoes. Just note it won’t be as smooth, but it will still be delicious. If for any reason you think that it has become a bit on the glue side of things, add a little more broth  (maybe 1/4 cup) and that should correct things.
  10. Put the soup back in the dutch oven and onto the stove over low heat…just enough to keep it warm. Add the ½ cup each of milk and Greek yogurt, stirring to blend.
  11. Grate 3 ounces of the cheese into the soup and stir to melt.
  12. Add the 1 teaspoon of paprika and taste. Where is it at flavor-wise? Now it’s time to add our salt and pepper. True life confession…I add a generous 1 teaspoon of sea salt to this. I’m equally generous with the cracked pepper. Taste again. How are we doing?
  13. Stir in ¼ cup of chopped chives to the soup.
  14. You’re ready to eat. That was easy, right? Your bowl will need about 1 ½ cups of soup, a sprinkling of 1 tablespoon of shredded cheese, 2 teaspoons-ish of chives and a healthy dusting of bacon. Now go snuggle on the couch by the fire.

dirty baked potato soup | quick, healthy + delicious | Recipe via DisplacedHousewife

{ on my mind }
  • I’ve already proclaimed my love for Bill Maher. Sign this petition to get Obama on his show. Spread the word…50,000 signatures down, 50,000 more to go.
  • Are we watching Making a Murderer? Thoughts? Guilty? Not guilty? Let’s argue and then have drinks, laugh and forget about it.
  • More S O U P S: Cheddar Corn Chowder, Harissa + Steak Chili (another obsession), Chorizo + Beer Chili, White-Girl Mexican Soup and Curried Carrot Soup (this can be served warm or chilled…and was my very first post…so be nice).
  • Since we are smack in the middle of citrus season, I wanted to point you in the direction of my tart lemon scone. The recipe is over on the Hatchery…I’ve yet to add it over here. Rome wasn’t built in a day.
  • I’m the new Vodka Feed Editor over at the feedfeed. Stay tuned for lots of vodka-based cocktails!!
  • In case you missed last week’s detox salad, give it a looksie. Using hearty kale makes it so that we can keep this nugget in the fridge for a couple of days and then we don’t have to think about lunch. At all. Yay.
  • I’m currently obsessed with these two food blogs: Feed Me Dearly and What’s Cooking Good Looking. This latter blog has a wonderful recipe for a citrus-turmeric smoothie which I tweaked a little bit. I put 1/4 cup almonds in 1 cup of water and let it sit for at least 30 minutes (up to overnight). Then add 1/2 to 1 banana, 1 tangerine, 1 small carrot, a little nub of fresh ginger and a teaspoon of either fresh or ground turmeric. Blend the crap out of it, add a couple ice cubes, blend a little more and serve. Are you glowing? Now go put your feet up and read through both of these blogs.
  • Have a wonderful day. xo

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17 Comments

  • Payton 2017/11/02 at 12:15 AM

    I made this soup for my boyfriend and I, as it actually got chilly in north Florida, this fall. It was fun to make and irresistable. I was eating it out of the pot before I could even make our bowls. We sat by the fire outside and chowed down on this soup. He loved it! I love that it’s thick, like chowder. Incredible. This recipe made enough for us to eat for every meal for two days and we didn’t mind. We wished there was more but we gobbled it up so fast. This potato soup is the best that both of us have ever had. So good! I will definetly be making this again (probably as a staple in my recipe book).
    Well done, Rebecca!

    Reply
  • Elizabeth 2016/03/03 at 10:20 PM

    Can’t get enough of this soup. Have made it three times since your post. The depth of flavor with the smoked paprika is amazing. Current best excuse to make bacon…..Thank you, again!!

    Reply
    • DisplacedHousewife 2016/03/03 at 10:30 PM

      Elizabeth, thank you so much!!! My daughter and I couldn’t agree with you more! I’ve made it so much that when I was at the store last week I automatically threw two heads of cauliflower in the cart and then wondered…do we need to branch out?!!? I am so happy that you love it! I have some more savory stuff coming up soon…I’ve just been satisfying my sweet tooth a bit lately. ;) xo

      Reply
  • Lenolie 2016/02/19 at 1:55 PM

    Just made this – SO GOOD! I substituted chrizo for the bacon and added celery for extra greens, so yummy!

    Reply
    • DisplacedHousewife 2016/02/19 at 6:57 PM

      Yay, great! I’m so glad you liked it! I love the substitution of chorizo — that sounds delicious!! xoxo

      Reply
  • Elizabeth 2016/01/26 at 10:40 PM

    Made this last night. Just used one potato and it was rich, creamy and delicious. More for tonight, but will have to fry bacon because….well, it’s bacon.
    Thank you for this. Now, I am eyeing those brownies.

    Reply
    • DisplacedHousewife 2016/01/27 at 1:15 AM

      Elizabeth, I’m so happy to hear that you enjoyed it! I have made it twice more since this post…and I always make more bacon. ;)

      PS I hope you make the brownies!! xo

      Reply
  • Lauren 2016/01/21 at 12:15 AM

    So excited to try this soup, it’s already in next weeks meal plan!

    Reply
  • Allie 2016/01/17 at 11:33 PM

    This was so delicious and satisfied my “I want to eat something terrible and indulgent” craving. The potatoes took much longer to steam – closer to 20 min (no complaint, just a note for others). Recipe made so much soup. Will be enjoying this for days…unless I eat it all tonight ;)

    Reply
    • DisplacedHousewife 2016/01/20 at 7:14 PM

      Thanks for the feedback Allie — I’m glad you liked the soup!! xoxo

      Reply
  • MB@Bourbon and Brown Sugar 2016/01/17 at 12:28 PM

    You know, my husband and I had a to-die-for baked potato soup on one of our very first dates, and I’ve never been able to quite replicate it… I can’t wait to give your version a try this week! And I’m now crushing on Feed Me Dearly thanks to your tip – What a gorgeous blog. Thank you so much…

    Reply
    • DisplacedHousewife 2016/01/17 at 4:44 PM

      MB — Please let me know if you do! It’s so creamy from the potatoes and cauliflower, that I think non-dairy people could skip the milk and yogurt. Although I would completely miss the cheese.

      Seriously, the writing on Feed Me Dearly makes me swoon. So beautiful. And the photos… Glad you liked it!! Have a great Sunday! xo

      Reply
  • Miya 2016/01/17 at 1:52 AM

    This soup looks so easy and delish! I’ll have to try is soon!!

    Reply
  • Josh 2016/01/17 at 12:50 AM

    This soup looks delicious!!

    Reply

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