Cauliflower and sweet and butter Yukon gold potatoes are pureed together with onions, garlic, and cheese and topped with bacon, cheddar, and chives to make a filling and delicious soup.
Loaded Potato Cauliflower Soup
If you're having a hard time getting the family to eat cauliflower or any of the other cruciferous veggies, you may have to sneak them in with a wave of other flavors you know they love.
Is It Healthy?
Cauliflower makes this loaded potato soup a lot lower in calories while it still has tons of flavor. One cup of this soup has about 250 calories, 25g of carbohydrates, 12g of protein, and 3g of fat and 4g of dietary fiber.
How To Make A Creamy Cauliflower Soup
Another great thing about doing a 50/50 mix of potatoes and cauliflower is that the potatoes make the soup a lot more creamy. That, combined with a little greek yogurt and some shredded cheese and this is the creamiest cauliflower soup you'll ever try!
The emersion blender also goes a long way toward making the puree extra creamy. You're able to get a really even puree and find any last lumps or grainy texture when it's not in a blender container.
[su_highlight background="#e7efef" color="#000000"]QUICK TIP: DON'T HAVE AN IMMERSION BLENDER? [/su_highlight] If you don't have an immersion blender, or don't want to spend the money on one, you can use a regular blender. You may have to blend it in batches depending on how big your blender is too.
I generally don't recommend freezing creamy soups. This one, in particular, will hold water and then get a weird texture when you thaw the soup. If you need to halve the batch, though, there is a slider on the serving section of the recipe card. Just adjust it to where you need and then have at it.
If you can't handle dairy, I'm right there with you. Substitute coconut milk for the greek yogurt and use dairy-free cheese rather than regular cheese.
WATCH THE VIDEO
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Baked Potato and Cauliflower Soup
- 3 slices Bacon (cut into ½ peices)
- 1 small yellow onion (chopped)
- 2 cloves Garlic (crushed)
- 24 ounces Russet or yukon potatoes (peeled and cut into 1" cubes)
- 4 cups Chicken or Bone Broth
- 1 crown Cauliflower (cut into florets, discard leaves and stem)
- sea salt
- freshly ground black pepper
- 1 cup 2% Plain Greek Yogurt
- 1 cup Sharp Cheddar Cheese (Shredded)
- Chives (diced)
- Additional shredded cheese
- COOK THE BACON: Preheat a large dutch oven over medium-high. Add bacon pieces, stirring frequently until pieces have become crispy. Using a slotted spoon, remove bacon from pan to cool on a paper towel.
- SAUTÉ ONION AND GARLIC: Add the onion to bacon drippings and cook 3-4 minutes on medium heat until the onions soften and become translucent, add the garlic and stir for 60 seconds.
- DEGLAZE AND COOK THE VEGGIES: Add broth to deglaze the pot and use a spoon to stir and scrape up any brown bits at the bottom of the pan. Stir in the cauliflower and potatoes along with ½ teaspoon of salt and ½ teaspoon of black pepper. Bring the broth to a boil and then reduce to a heavy simmer and cover for 20 minutes, or until the potatoes and cauliflower are fork-tender.
- PUREE: Remove the pot from the heat. Use an immersion blender to purée the mixture for 3-5 minutes or until completely smooth. Add the yogurt and cheese; stir until they have melted and soup is creamy and smooth. Season with additional salt and pepper to taste.
- SERVE: Garnish soup with bacon pieces, chives, and extra cheese.
- MAKE IT WHOLE30: Use coconut cream or milk instead of yogurt and omit cheddar cheese
- IF YOU DON'T HAVE AN IMMERSION BLENDER: Use a blender instead of the emersion blender, however you may have to puree the mixture in batches depending on how large your blender capacity is.
This post was originally posted in February of 2018 and has been updated to include more information, new pictures, tips, and a video.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
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