I absolutely love HEALTHe Cafe in Thibodaux, LA! When it first opened, I was so excited to FINALLY have a place where I can get healthy alternative food at a great price.
John and Claire were so gracious to collaborate with me for my “soup series” for the month of January. They provide a wide variety of soups on a bi monthly basis, keeping the menu fresh and up to date. Isn’t this an amazing concept!?
The soup they shared with me is their lightly loaded potato soup. Let me just say, it is out of this world! I am a lover of potato soup, and this healthy alternative allows me enjoy this- guilt free. Lucky for you all, their potato soup is available every Monday through the months of January and February. You can get it at their location in Thibodaux or give it a try yourself with the recipe below!
Here is a message from the Claire and John about the recipe:
We do not use any butter or flour that you would typically find in a cream-based soup. Instead, we make it with a cauliflower base. We also add nonfat Greek yogurt, which helps to give it a creamy texture while also functioning as a substitute for sour cream.
We substitute turkey bacon for regular bacon. The soup, however, can be eaten without bacon (I personally prefer it that way!)
We also add reduced fat cheddar cheese and a small portion of heavy cream!
Here is the Recipe:
*you will need an immersion blender (preferably) or a food processor
LIGHTLY LOADED POTATO SOUP RECIPE
Ingredients:
1. 1 lb frozen cauliflower florets
2. 1.5 quarts (48 oz) of reduced-sodium chicken broth
3. 2 cups of Guidry’s seasoning (onion/bell pepper/celery mix)
4. 1 pint of nonfat Greek yogurt
5. 4 oz of turkey bacon (optional)
6. 4-6 stalks of green onions, finely chopped
7. 3 lb of golden potatoes (red or russet potatoes will do as well), chopped into 1 inch cubes with skin on
8. 1/4 cup heavy whipping cream
9. 2 teaspoons of garlic powder
10. 2 cups of reduced fat cheddar cheese, shredded
10. Salt and pepper to taste
Directions
1. In a large soup pot, add onion/celery/bell pepper mix, chicken broth, frozen cauliflower, garlic powder and a pinch of black pepper and salt (optional). Bring to a boil and continue boiling, stirring periodically, for 5-10 minutes or until cauliflower is soft. This will be the base of the soup.
2. While mixture is boiling, cook turkey bacon in a separate pan according to package directions. Set aside and allow to cool. When cooled off, chop into bits using a sharp knife.
3. When soup base is completely boiled, reduce to low. Use an immersion blender to blend the mixture until it is completely smooth. If you are using a food processor or blender, remove the soup from heat and allow it to cool a bit before blending it in small batches (to prevent it from “popping”)
4. Once soup base is completely smooth, bring it back up to a boil and add potatoes. Allow potatoes to boil approximately 10 minutes or until they are soft, stirring periodically. Reduce heat to low.
5. In a mixing bowl, whisk together Greek yogurt and heavy cream until smooth and creamy and add it to the soup
6. Remove from heat and stir in cheese, chopped bacon and green onions
7. Enjoy!
Is your mouth watering after reading this because mine sure is! Special thank you to Claire and John for collaborating with me! Being a frequent customer at their cafe, I can say with confidence that everything on the menu at HEALTHe Cafe is phenomenal and unbelievably tasty!
Looking to stop in and see what HEALTHe Cafe has to offer? Here the address to their location in Thibodaux, LA (location HERE). Be sure to follow them on Social Media (Facebook page link HERE) to stay up to date on everything cooking at the cafe!
As always, Stay GorJess💋✌🏼