This Creamy Cauliflower Potato Soup is a deliciously wholesome alternative to potato soup made without milk or cream. The carbs are kept in check by adding cauliflower, but I promise you won't miss anything! This comforting soup is topped with sour cream, chives, cheese, and bacon, for all the flavors of loaded baked potato soup you love.
If you love creamy soups packed with flavor, you will fall in love with this Cauliflower Potato Soup.
It manages to achieve rich and creamy status without a drop of heavy cream or milk.
And, of course, there are toppings.
What better to top a Cauliflower and Potato Soup than crispy bacon, creamy sour cream, gooey cheese, and a sprinkling of chives?
It is a total flavor bomb that you don't want to miss!
Ingredients for Making Loaded Cauliflower Soup
- Bacon: For a healthier option, use turkey bacon. Or you can go all out and use the "real thing."
- Onions: I recommend using white or yellow onions.
- Garlic: 1 teaspoon minced garlic adds a pop of flavor but is optional.
- Salt and Pepper: Adjust the seasonings to your taste.
- Potatoes: I used russet potatoes in this recipe, but Yukon gold potatoes will work.
- Cauliflower: You can buy pre-chopped cauliflower to save time.
- Broth: Either chicken or vegetable broth work.
- Toppings: Sour cream, chives, cheddar, and bacon take the flavors of this cream of cauliflower and potato soup to the next level.
Frequently Asked Questions
Absolutely! Omit the bacon and instead saute tempeh bacon in your stockpot. You will likely need to add more olive oil when you go to cook the onion and garlic.
Proceed with the recipe as directed and top with dairy-free sour cream and vegan cheese.
Yes! This is one case where frozen cauliflower will work just as well as fresh.
The potatoes and cauliflower are enough to make this soup thick enough.
If you would like it to be thicker, I recommend using ¼ teaspoon of xanthan gum or ½ tablespoon cornstarch whisked together with a little water.
For this soup, I do recommend that you peel the potatoes.
Tools Needed to Make Cauliflower and Potato Soup
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- Potato Peeler
- Immersion Blender or Blender
- Herb Chopper
Leftovers will keep in the refrigerator in a sealed container for four days.
You may freeze this cauliflower and potato soup recipe for three months. Let the soup cool and place in freezer-safe containers, being sure not to overfill them.
How to Make Cauliflower Potato Soup
First, start by heating a stockpot or dutch oven over medium heat.
Place your bacon in the pot and cook until crispy.
Add the onions, garlic, salt, and pepper to the bacon fat.
Cook for about 10 minutes until the onions are tender.
Add the potatoes, cauliflower florets, and broth to the pot.
Bring to a boil over high heat. Reduce the heat to medium and cook, occasionally stirring, until the potatoes are soft. Depending on the size of your potato chunks, this should take about 20 minutes.
Puree the soup to the desired consistency in a blender or immersion blender.
Taste and adjust the seasoning to your liking.
Don't forget the toppings! You can have the best cauliflower potato soup recipe without toppings!
After transferring the soup to serving bowls, top with crumbled bacon, sour cream, and chives. Want cauliflower potato soup with cheese? I recommend using grated sharp cheddar cheese.
More Delicious Soups to Try
- This Vegan Black Bean Soup will fuel your day without weighing you down!
- Gluten-Free Cream of Mushroom Soup is rich, comforting, and so satisfying.
- Roasted Red Pepper and Tomato Soup is a grown-up version of your favorite tomato soup. You are going to love this one.
- Healthy Butternut Squash Tomato Soup is perfect for fall and winter! It has a sacred ingredient that thickens the soup without heavy cream.
Creamy Loaded Cauliflower Potato Soup
- 8 ounces bacon
- 2 onions chopped (about 2 cups)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 russet potatoes peeled and cut into ½-inch pieces (2 pounds, about 5 cups)
- 1 head cauliflower cut into small florets (1 ¼ 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 heat. Place the bacon in the pot and cook, turning occasionally, until crispy.
- Transfer the bacon to a paper towel-lined plate.
- Add onions, garlic, salt, and pepper to the pot.
- 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.