Easy Healthy Baked Potato Soup

• 2 lbs. white potatoes, diced into 1/4" cubes
• 12 oz frozen cauliflower florets
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 bunch green onions, chopped and divided*
• 3 strips Jennie-O turkey bacon, diced (plus more for serving)
• 1 Tbsp olive oil
• 1 C bone broth
• 1/2 C unsweetened almond milk
• 3/4 C nonfat plain greek yogurt
• 1 C reduced fat shredded Mexican-style cheese
• 1/3 C nutritional yeast
• 1 tsp salt
• 1 tsp black pepper

1. Bring a pot of cold water with the cubed potatoes to a boil. Cook until fork tender, about 15 minutes. Add cauliflower florets and cook another 7 minutes. When finished, drain and rinse. Set aside.
2. Meanwhile, in a large soup pot, add the diced onions, stems of the diced green onions, minced garlic, and turkey bacon with the olive oil over medium heat. Sauté for 8-10 minutes until the onions are translucent and fragrant.
3. Add 1/2 of the cooked potatoes, all the cauliflower florets, the sautéed veggies and bacon, bone broth, almond milk, and and plain greek yogurt into a high speed blender. Blend until smooth, then transfer the soup back to the pot.
4. Stir the cheese, nutritional yeast, salt, and pepper into the soup. Simmer on low heat with no lid for 15-20 minutes, stirring occasionally. The soup should thicken slightly.
5. Serve warm with the remaining green onions, extra bacon, cheese, plain greek yogurt, and extra black pepper.
6. Leave star rating and review below so other readers know how you liked the recipe!

*See blog post for more information.

**Looking for the perfect side dish for potato soup? Click here for 40+ ideas!

Nutrition facts are a calculated estimate of 1 1/4 cup soup and do not include any additional toppings.