This creamy Cauliflower Potato Soup is a deliciously healthy alternative to potato soup that is made without milk or cream. The carbs are kept in check by the addition of cauliflower, but I promise, you won’t miss a thing! This Cauliflower and Potato Soup is topped off with sour cream, chives, cheese, and bacon, making this healthier soup recipe one the whole family will crave.
Ya’ll, today I have another soup for you, but not just any soup.
It is a delicious, creamy Cauliflower Potato Soup that you are going to love.
It manages to achieve rich and creamy status without a drop of cream or milk.
And oh, the favor!
You simply must try it.
If you have ever asked your self how to make your potato soup more flavorful, this Cauliflower Potato Soup answers the question.
It is all about the toppings.
What better to top a Cauliflower and Potato Soup with than crispy bacon, creamy sour cream, gooey cheese and a sprinkling of chives?
To. Die. For.
This recipe is from Lindsay Maitland Hunt’s new book Healthyish. The book is full of healthier recipes that you will want to make, just like this one.
I was excited to make this delicious Cauliflower Potato Soup with fantastic tools from OXO. I seriously love their kitchen products – which cover everything from prep tools to organization. I had countless in my kitchen already and was so excited when they sent me some new ones to celebrate the cookbook launch of Healthyish.
(Disclosure: I received these utensil’s and a copy of Healthyish free of charge, but I do legit love everything.)
Here are the Details of the OXO Kitchen Tools I Used to Make this Cauliflower Potato Soup:
- Pro 8″ Chef’s Knife – Perfect for dicing, chopping mincing and scooping. This baby is sharp and gets the job done.
- 12″ Tongs – It has been years since I’ve had a good pair of tongs, and these are going to get a LOT of use in my kitchen. They are both sturdy and comfortable, perfect for effortless grabbing and flipping.
- Wooden Corner Spoon – You can never have too many spoons in your kitchen, and I love that this one is made of solid, one-piece beach woods. I love how the distinctive straight-sided shape of this one allows you to better reach along the walls and corners of cookware.
- Coarse Grater – The etched blade of this coarse grater is perfect to tackle soft cheese, apples, onions, potatoes and more!
- Swivel Peeler – I am madly in love with this peeler because it made the job of peeling potatoes a breeze while leaving all the good stuff intact. I always struggle with peelers slipping, but thanks to the cushioned handle, this one doesn’t slip even when your hands are wet.
- Kitchen and Herb Scissors – I use scissors in the kitchen every day! These are amazing for cutting meat, veggies, twine and more. I love how the soft handles feature cushioned pads to absorb pressure.
If You Like This Cauliflower Potato Soup You May Also Like:
- Vegan Black Bean Soup with Quinoa
- Cream of Broccoli Quinoa Soup
- Quinoa Butternut Squash Soup
- Tomato Cheddar Quinoa Soup
Let me know if you try this Cauliflower and Potato Soup Recipe!
- 8 ounces turkey bacon
- 2 onions chopped (about 2 cups)
- Sea Salt and Black Pepper
- 2 russet potatoes peeled and cut into 1/2-inch pieces (2 pounds, about 5 cups)
- 1 head cauliflower cut into small florets (1 1/4 pounds, about 6 cups)
- 8 cups chicken broth or vegetable broth - preferably homemade
- For Topping: sour cream chopped fresh chives, grated cheddar
- Heat a large stockpot over medium-low heat. Place the bacon in the pot and cook, turning occasionally, until crispy. (Depending on the brand you use, this should take about 15 minutes.)
- Use tongs and transfer the bacon to a paper towel-lined plate.
- Spray the pot with additional oil if needed and add onions, 2 teaspoons salt, and 1 teaspoon pepper.
- Cook, stirring often, until the onions are tender and translucent, about 10 to 12 minutes.
- Stir in potatoes, cauliflower, and broth. Bring to a boil over high heat.
- Reduce to a strong simmer and cook, stirring occasionally, until the potatoes are very soft, about 15 to 20 minutes.
- Puree the soup, using a blender in batches or an immersion blender. Season to taste with salt and pepper.
- Transfer the soup to bowls.
- Crumble the bacon over the soup and top with sour cream, chives, and cheese.
Lightly adapted with permission from Healthyish by Lindsay Maitland Hunt.