A healthy version of Loaded Potato Soup!

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!