Easy Loaded Potato Veggie Soup (Kid Approved)

One of the best compliments I think I’ve ever received came from my ten year old after she took a bite…

“Mom! This is delicious! You should open a restaurant and call it ‘Mommy’s Soup Kitchen’ and serve soups just like this!”

She doesn’t know I secretly would love to open a little cafe with hearty and healthy soups, gourmet sandwiches, and all kinds of coffee and desserts.

But that dream exhausts me to the core thinking about it. And I’m much more content whipping up delicious little family friendly recipes with a healthy twist in the comfort of my own kitchen, and sharing them with friends on my blog.

Another thing she secretly doesn’t know is that I smuggled cauliflower into this deliciously hearty potato soup to add to the creaminess of it and that it boasts more than a full serving of veggies in each bowl too.

I told her though, her compliment means the absolute world to me. Not just because she’s my picky child who rolls her eyes and turns up her nose 90% of the time when I whip up something new and serve it up in front of her for dinner. But because she knows how much I love to cook and come up with new made-from-scratch recipes, and when we find a good one everyone agrees on we add it into the rotation.

She was right. We found a good one!

Ingredients:

4 medium red potatoes

1 c riced cauliflower

Quart of organic veggie broth

1 c chopped carrots

1 c chopped celery

1/2 small yellow onion, chopped

Tsp of garlic powder

Bay leaf

1/2 tsp ground sage

Sea salt & black pepper to taste

4 slices cooked turkey bacon

4 tbsp shredded cheddar cheese (optional)

Chopped green onion

2 tbsp extra virgin olive oil

Directions:

In a large Dutch oven add 2 tbsp extra virgin olive oil and carrots, celery, and onion. Sauté for 2-4 minutes until carrots soften and onions begin to turn clear. Add chopped potatoes and broth, seasonings, and bring to a boil. Boil 12-15 minutes until potatoes soften. Add 1 c cauliflower rice. Turn off heat. Remove bay leaf.

Using an immersion blender, purée 1/2 of soup mixture, softening potatoes and thickening soup. You may also remove 2-3 c of soup and blend in a heat-safe blender.

Divide into 4 bowls. Top with cheddar cheese, bacon, and green onions. Serve and enjoy!

Serves 4

For Ultimate Portion Fix/21 Day Fix Equivalents:

1 serving = 1.5 green 1 yellow 1 blue