Loaded Potato Soup (aka Caulifower )

This healthy version soup is from Joy Bauer made on The Chew. A really healthy version we had it for dinner but did top it with a little shredded cheddar, sour cream and green onions. It was so good! Leaving the skin on the potato really added to the flavor.

• 1 cup chopped yellow onion (about 1 medium onion)
• 4 cloves garlic, minced, or 1 teaspoon garlic powder
• 3 cups cauliflower florets
• 1/2 cup shredded carrot
• 1 large potato, cubed (washed well, skin intact)
• 2 cups low-sodium vegetable broth
• 3 tablespoons light or reduced-fat cream cheese
• salt and pepper to taste
• non-fat Greek yogurt (to garnish)

• Liberally coat a large pot with nonstick oil spray and warm over medium heat. Add the onion and cook until soft, approximately 5 minutes. Stir frequently to prevent burning. Add more nonstick oil spray if needed.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the cauliflower, carrot, potato, vegetable broth, and 1 cup of water. Cover and bring to a boil over high heat.
• Reduce the soup to a simmer and cook for 10 minutes with the lid on. Uncover and cook an additional 10 minutes.
• Remove the pot from the heat and use an immersion blender to puree the soup until it's smooth. Add the cream cheese and mix vigorously with a spoon until the cream cheese is melted and well blended. Dollop with Greek yogurt to garnish.
• Tip: If you do not own an immersion blender, puree the soup in batches in the blender!