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Baked Potato and Cauliflower Soup

Baked Potato and Cauliflower Soup is an easy and tasty recipe with all of the nutritional benefits of cauliflower disguised with potatoes and bacon. 
Course Soup
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 6 Servings
Calories 258kcal
Author Lauren
Cost $9.88 / $1.65 PER SERVING


  • 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. 


Serving: 1cup | Calories: 258kcal | Carbohydrates: 25g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 439mg | Potassium: 798mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 6mg