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Creamy Loaded Cauliflower Potato Soup

This creamy Cauliflower Potato Soup is a deliciously healthy alternative to potato soup that is made without milk or cream.
Course Soup
Cuisine American, Gluten Free
Keyword comfort food
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 235kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

To make this Cauliflower and Potato Soup vegetarian, use vegetable broth, and tempeh baconCoconut bacon would be great too!
 
Lightly adapted with permission from Healthyish by Lindsay Maitland Hunt.
 

Nutrition

Calories: 235kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 2020mg | Potassium: 802mg | Fiber: 1g | Sugar: 2g | Vitamin C: 37.3mg | Calcium: 44mg | Iron: 2.2mg