CREAMY CAULIFLOWER ‘BAKED POTATO’ SOUP

There are few soups more decadent than a classic baked potato soup, loaded with cream, Cheddar cheese and bacon. I leave out the cream, sub cauliflower for most of the potato (using one potato locks in the flavor) and add a dollop of reduced-fat cream cheese to deliver the creaminess and cheesiness. A stealth addition of one carrot adds a subtle color that makes the soup seem cheesier than it is, since the only Cheddar here is what sits on top of the soup! and cook, stirring often, until it is translucent, about 3 minutes. Add the cauliflower, potato, carrot, garlic, salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Raise the heat to medium-high, add the broth and 1 cup water, and bring the liquid to a boil. Simmer the mixture until the vegetables are very soft, about 13 minutes. Turn off the heat and use a ladle to transfer half the vegetables and liquid to a blender. Add the cream cheese and blend until smooth.

Pour the puréed soup into a large bowl or clean saucepan. Blend the second half of the soup until it is smooth and add it to the first batch. Heat the soup over medium heat until it is warmed through. Divide among soup bowls and serve topped with a dollop of yogurt and some of the grated cheese, bacon, and scallion. Serves 4. — From “Supermarket Healthy: Recipes and KnowHow for Eating Well Without Spending a Lot” by Melissa d’Arabian (Clarkson Potter, $24.99)