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Old 07-09-2010, 09:48 PM   #1
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make this soup skinny!

Here is the original Loaded Baked Potato Soup Recipe:

4 Russet Potatoes (cooked, peeled & chopped)
1 whole package of Extra Thick Bacon (fried & diced in bite sized pieces)
1 cup 2% milk
1 cup chicken stock
1 cup shredded chedder cheese
salt and pepper to taste
sour cream to top

* Puree potatoes, milk and stock in blender then transer to soup pot on medium heat. Season and bring to desired temperature. Add bacon bits and cheese. Top with sour cream. Enjoy. Approx 5 servings.


Here is my 'slimmed down' recipe:

2 Yukon Gold Potatos (cooked, peeled & chopped)
2 cups broccoli florets (steamed)
1 Turkey Sausage (casing removed, sauteed and crumbled) - this can be omitted, i was just experimenting
1/2 cup skim milk
1/2 cup low sodium vegetable stock
1/4 cup shredded part skim chedder cheese
1 tsp cayanne pepper
salt and pepper to taste

* Puree potatoes, broccoli, milk and stock in blender then transer to soup pot on medium heat. Season and bring to desired temperature. Add sausage bits, cheese, and cayanne. Enjoy. Approx. 3 servings.


I actually find the slimmed down version to be equally as satisfying. I would probably leave out the turkey sausage though and just have a nice creamy, thick soup with a spicy bite to it.

Anyways, what would you do differently? What would you add or omit to make this soup 'skinnier' or taste better?
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Old 07-10-2010, 12:38 PM   #2
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It sounds like you did a great job! I always love to hear how things work out when they modify recipes. Using the broccoli instead of half the potatoes was a brilliant idea. The only thing I would have done differently was keep the same proportions of liquids instead of reducing them.

I'm glad to hear that it would have been as satisfying without the turkey. Less calories and makes the recipe easier as well!
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Old 07-10-2010, 05:56 PM   #3
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The only thing I would have done differently was keep the same proportions of liquids instead of reducing them.
The only reason I did that was because I didn't want to make such a huge batch, and my little blender can only handle to much.


I think next time I may try using cauliflower instead of potatoes, however, I've never actually had cauliflower (weird - i know), but I'm hoping it won't change the soup too much, and still give me the desired thickness I like.
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Old 07-12-2010, 11:30 AM   #4
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Hi Stella4,

Your slimmed down recipe looks FAB!

I'd personally use turkey bacon (great in homemade navy bean soup) and I almost always use Trader Joes fat free chicken stock as a base for my soups. I think my healthy chicken tortilla soup is to die for... but.. usually in the winter.. bit too warm outside for it at the moment...

Thanks for experimenting and thanks for sharing!
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