Skinny Loaded Potato Soup

1. 1

   In a 5- or 6-quart casserole over medium heat, cook cauliflower in chicken stock, covered, until cauliflower is tender. Add cooked potatoes, black pepper, milk, and Greek yogurt. Turn off heat and use an immersion blender to blend until smooth. Turn heat back on and heat soup for a few minutes until hot.

2. 2

   Taste soup and add salt if necessary, being mindful of the salt content of the toppings you plan to garnish with. Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.