This Skinny Baked Potato Soup is a simple, satisfying way to use leftover potatoes while getting extra vegetables into your meal.
Happy Thanksgiving Eve!
Tomorrow is the big day—time for delicious food, family and friends, and reflecting on what you’re thankful for.
The day after Thanksgiving often means lighter meals, a walk to work off the feast, and creative ways to use leftovers.
Skinny Baked Potato Soup
I was a bit hesitant to include cauliflower in a soup, but the result was pleasantly surprising. The mild sweetness of the cauliflower blends beautifully with potato and leeks in this Skinny Baked Potato Soup.
This cozy soup is ideal for fall and winter. It’s comforting and flavorful, yet lighter than traditional loaded baked potato soup. You’ll likely want seconds. Top it with your favorite garnishes—chives, a bit of cheese, diced tomatoes, or other preferred toppings.
This recipe is slightly adapted from Domestic Fits and highlights a balance of flavor and lighter ingredients to make a comforting yet health-conscious dish. Use leftover baked potatoes or roast new ones, add cauliflower and leeks, simmer until tender, then blend to a smooth, creamy texture without heavy cream. Garnish as you like and enjoy a warming bowl that feels indulgent without being heavy.