Loaded Potato Soup

A creamy and dreamy classic, this loaded potato soup is made WITHOUT cream and loaded with extra veggies!

Prep:
10
minutes
Cook:
50
minutes
TOtal:
60
minutes

Ingredients

  • 4 slices of bacon
  • 2 baking potatoes, peeled & diced
  • 2 medium carrots, diced
  • 2 parsnips, diced
  • 2 stalks of celery, diced
  • 4 white scallions, diced
  • Salt and pepper
  • 6 c. vegetable broth
  • 10 oz. frozen riced cauliflower
  • 2 tsp. Old Bay seasoning
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1 c. milk (I used oatmilk)
  • Optional: chopped green scallions, shredded cheese

Instructions

  • In a large pot, brown the bacon. Set aside. Then, use the bacon grease to sauté the potatoes, carrots, parsnips, celery, and scallions for 7-8 minutes. Season with pepper (wait until the end to add salt.) Next, add the broth, cover and allow to boil for about 30 minutes. Vegetables should be very tender. Add the cauliflower for the last 5 minutes.
  • Turn off the burner and allow to cool for a few minutes. Season with Old Bay, onion powder, garlic powder, and chili powder. Then, use an immersion blender and blend until smooth. Stir in the milk. Garnish with bacon and chopped green scallions.