Loaded Cauliflower Baked Potato Soup (Instant Pot)

When the weather drops down below freezing, the only thing that seems to hit the spot is something warm and comforting. Baked Potato Soup from Panera, while delicious, isn’t exactly macro-friendly.  So, I set out to make my own lightened up version. 

In this recipe, we’re swapping half of the white baking potatoes for pureed cauliflower to lower the carbs a bit and add lots of nutrients and fiber.  (This is a great way to sneak veggies in for the little ones and picky husbands, too!)  We are also using light sour cream and lowfat milk in the place of heavy cream and butter to drop the fat to almost nothing.

I’ve made this recipe three times now, and y’all, this last one was the winner!  The previous two times I didn’t quite get the right ratios of cauliflower to potatoes – The soup came out too high in carbs, too runny, or with too much of a “cabbage-y” flavor that can sometimes come with added cauliflower.  I’ve included the weights below but you should certainly adjust to your preferences.  

At 2f / 20c / 5p per cup (110 calories), you can load your bowl of soup up with bacon and light cheese for all of the indulgence and none of the guilt!  By comparison, Panera’s Baked Potato Soup comes in at 13 grams of fat and nearly 300 calories per cup, while Chili’s version clocks in at 17 grams of fat and 250 calories.  

The protein for this soup is a little low for a main course.  I recommend serving with a side of rotisserie chicken or mixing in some unflavored collagen protein for a more balanced meal. 

Keep reading for the full recipe! 

 

Cooking the potatoes in the InstantPot saves so much time!  If you don’t have an InstantPot, you can boil the potatoes on the stove until tender and use a crockpot or large stockpot to meld the soup flavors together at the end.  But seriously consider investing in an InstantPot.  They are SUCH a useful kitchen gadget!