Do you want something warm and soothing for dinner? Then cook up a nourishing and big bowl of potato soup, using this tasty recipe for Stuffed Baked Potato Soup.

Servings

4

Ingredients

2 ½ cups low sodium vegetable bouillon soup base, follow directions, divided

1 head cauliflower

1 cup low fat milk or almond milk

4 slices bacon, cooked and crumbled

¼ cup scallion, sliced

1 pound potatoes, peeled and cut into ½ inch dice

1 tablespoon grapeseed oil

½ yellow onion, diced

¼ cup shredded cheddar cheese

1 teaspoon salt

1 teaspoon pepper

2 tablespoon fresh parsley, chopped

3 tablespoons grated parmesan

1 tablespoon minced garlic

Preparation

Add 1 cup vegetable bouillon soup mix to a boil.

Add the cauliflower and cook until fork tender.

Redirect cauliflower, milk, and broth to a blender –  puree.

Heat on medium: grapeseed oil and minced garlic.

Add the onion and sauté 5 minutes.

Continue to add the remaining 1½ cups vegetable bouillon soup base. Be sure to scrape and remove any burnt bits on the bottom of the pan.

Add the cauliflower puree, potatoes, garlic, salt, and pepper.

Cook and cover to low heat until potatoes are tender, about 25 minutes.

Remember to mix at different intervals.

Stir in parsley and parmesan.

Top the soup with cooked bacon, cheese, and scallions.