Too-good-to-be-true baked potato soup from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 58) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • haylee_w4aa54 on March 22, 2026

    Made this for my family, even those who don’t care for soup thought it was really tasty. ?

  • eroachTN on December 28, 2025

    Skipped the bacon and added some garlic and onion powder. Delicious!

  • elk2145 on January 17, 2024

    Tasted decadent and rich, and the cauliflower taste didn't come through too much (which in this case, I preferred.) Topped with some cheese, makes a great, cozy meal when the weather gets cold.

  • southerncooker on February 01, 2019

    Hubby loved this soup and so did I. I used riced cauliflower instead of florets. Also didn't have chives so I used green onion blades. Only had half the amount needed of sour cream so I finished with non-fat Greek yogurt.

  • debcapecod on April 20, 2016

    I made this last night and added more chicken stock and milk in order to get it to the right consistency. It was delicious and I think I finally found the potato cheese soup recipe that I have been looking for for years! They used to serve a soup like this at a restaurant in Portland, Maine that is no longer there.

  • mamacrumbcake on March 08, 2016

    This was good and had a nice flavor reminiscent of a baked potato. I was expecting the texture to be creamy but it was more like a loose farina. I also thought the directions were more complicated than necessary--steam the cauliflower and bake the potatoes. Next time I make this, I will try cooking the potatoes and cauliflower directly the chicken broth, skipping those two steps.

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