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Nothing says comfort food quite like a baked potato topped with obscene amounts of bacon, cheese, sour cream and a few broccoli florets (you know – to keep things healthy). And, nothing makes it even more comforting than putting it into soup form. However, to lighten things up, I’ve made a few changes that maintain the integrity of the dish (hello, bacon!), decrease the fat, and increase the fiber and vitamins.

Recipe created by Aimee Bariteau, trained chef and Model of Courage.

Click here to print the recipe.

Ingredients

  • 1 head cauliflower, greens trimmed and cut in half
  • 1 russet potato
  • 1 tablespoon extra virgin olive oil
  • 3 slices thick-cut bacon – sliced crosswise in ¼ inch pieces
  • 1 medium onion – diced (about 2 cups)
  • 1 leek – chopped
  • 1 celery stalk – diced
  • 2 garlic cloves – finely chopped
  • 4 cups vegetable or chicken stock
  • 2 bay leaves
  • ¼ teaspoon smoked paprika
  • 1 small bunch chives – finely chopped
  • 3 scallions – finely chopped
  • 2 cups of broccoli – chopped and steamed
  • ½ cup shredded cheese
  • Low-fat plain Greek yogurt (optional)

Instructions

Preheat oven to 400 degrees F. Put piece of parchment paper on a sheet pan. Drizzle olive oil over cauliflower and potato. Sprinkle with kosher salt and freshly ground pepper. Bake in oven for 60 minutes until cauliflower and potato are cooked through.

In large pot, cook bacon over medium heat. Once the bacon is fully cooked and the fat is rendered, remove it with a slotted spoon and set aside. Add onion, leek and celery and cook until soft and fragrant, seasoning with salt and pepper. Add garlic and cook for another minute.

Add stock, bay leaves and smoked paprika. Allow to simmer for 15 minutes while potatoes and cauliflower finish baking.

Once the cauliflower is finished, add to saucepan. Cut potato in half, scoop out potato and add to the pot with the smoked paprika.

Remove bay leaves and carefully spoon half of the mixture into a blender. Puree until smooth. Set aside and puree the remaining mixture. If mixture is too thick, then add some water or stock to desired consistency. Combine and add the chives. Test for seasoning. Add more salt and pepper if necessary.

Remove bay leaves and carefully spoon half of the mixture into a blender. Puree until smooth. Set aside and puree the remaining mixture. If mixture is too thick, then add some water or stock to desired consistency. Combine and add the chives. Test for seasoning. Add more salt and pepper if necessary.

Serves 6-8