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Loaded Potato & Cauliflower Soup

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Loaded Potato and Cauliflower Soup has everything you love about loaded potato soup – it’s creamy, full of smoky bacon, and cheese – but is lightened up with the use of cauliflower!

close up of bowl of loaded potato soup

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Loaded Potato and Cauliflower Soup is a delicious, easy soup made healthier with the use of cauliflower!

It is creamy and comforting but the cauliflower adds the balance you need when topped with all the traditional baked potato toppings.

This recipe comes from Lindsay Maintland Hunt’s new cookbook, Healthyish. Healthyish is pretty much my eating philosophy, so I was happy to add this cookbook to my collection. It is full of simple recipes that are good for you but not too good for you. Perfect.

bowl of loaded potato soup with pot of soup and chunk of bread

How to make Loaded Potato & Cauliflower Soup

  • You start this soup with bacon fat, which means the soup has a delicious smoky flavor. Use thick cut bacon.
  • Though this soup is creamy and comforting, there is no actual cream in this soup. Thanks, cauliflower & potatoes!

head of cauliflower, peeled potato, chopped onion, and oxo kitchen tools

Tips for making Loaded Potato & Cauliflower Soup:

  • Heads of cauliflower vary greatly in size (I realize it every time I make my Buffalo Cauliflower Bites). For this recipe, you’ll want a medium head, which should be about 1 1/4 lbs, which should be about 6 cups when chopped.
  • Wash, peel, then wash your potatoes again to eliminate excess starch.
  • Cube the potatoes into approximately 1/2 inch pieces so they’ll cook evenly.
  • I don’t have an immersion blender so I pureed my soup in the blender, in batches. I left some chunks of potato and cauliflower for texture – you can puree to your preference.

Whenever I need a new gadget or piece of kitchen equipment, I turn to OXO. Having high quality tools make being in the kitchen fun and enjoyable.

chopped potatoes and onions with an oxo pro chef's knife

Tools used to make Loaded Potato & Cauliflower Soup

  • Pro 8″ Chef’s Knife – a good knife makes chopping easy & enjoyable
  • 12″ tongs – easily flip & grab the bacon from the pan with these tongs
  • Wooden corner spoon – easily cook onions and stir your simmering soup with this one-piece spoon
  • Coarse grater – for freshly grated cheese, of course
  • Swivel peeler – I’ve had this peeler for years. It makes peeling apples, cucumbers, carrots, potatoes, etc. a breeze
  • Kitchen & herb scissors – these kitchen scissors cut meat, veggies, herb – anything food related

Other Cauliflower Recipes

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Loaded Potato & Cauliflower Soup

Loaded Potato and Cauliflower Soup has everything you love about loaded potato soup - it's creamy, full of smoky bacon, and cheese - but is lightened up with the use of cauliflower! 
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 12 cups
Calories 64 kcal

Ingredients
  

  • 4 large slices thick-cut bacon
  • 2 onions chopped (about 2 cups)
  • 2 large potatoes peeled & chopped into small pieces (about 5 cups)
  • 1 medium head of cauliflower cut into small pieces (about 6 cups)
  • 8 cups chicken stock
  • salt & pepper 
  • Optional toppings: sour cream grated cheese, and chopped chives 

Instructions
 

  • Heat a large soup pot over medium low heat. Add the bacon slices flat into the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon. This will take 8-12 minutes. Once crisp, use tongs to move the bacon to a paper towel lined plate.
  • To the pot with bacon fat, all the chopped onions, 2 teaspoons of salt and 1 teaspoon of pepper. Cook, stirring often, until the onions are translucent. About 10-12 minutes.
  • Add in the chopped potatoes, cauliflower, and chicken stock. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to a strong simmer and cook, stirring occasionally, until the potatoes are fork tender. About 15-20 minutes.
  • Puree the soup using either a blender in batches (that's what I did), or an immersion blender.
  • Season with additional salt and pepper, if needed.
  • Scoop into a bowl and garnish with crumbled bacon, cheese, sour cream, chives. 

Notes

Cut potatoes into approximately 1/2 pieces & cauliflower into small florets.
Recipe from Healthyish

Nutrition

Serving: 1gCalories: 64kcalCarbohydrates: 7gProtein: 4gFat: 1gCholesterol: 4mgSodium: 229mgPotassium: 194mgSugar: 3gVitamin A: 5IUVitamin C: 1.7mgCalcium: 9mgIron: 0.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Thank you to OXO for sending me the tools to make this soup!

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