I love baked potato soup but I don’t like all the calories with it that come from the potatoes. I found that adding cauliflower to the soup helps stretch the soup without changing the flavor so I can use less potatoes and still have an amazing soup. Plus this Baked Potato Cauliflower Soup has bacon in it too, we all know you can not go wrong when bacon is involved 😉 Plus you can cook some extra bacon to put on top of your soup. To make blending the soup easy I like to use an immersion blender.

This Homemade White Bread (Without a Breadmaker) is a great bread that you can make to serve with this Baked Potato Cauliflower Soup.

Baked Potato Cauliflower Soup

Baked Potato Cauliflower Soup Ingredients

• 6 pieces bacon, chopped
• ½ onion, diced
• 3 cloves garlic, minced
• 1 head cauliflower, cut into 1 – 2 inch florets
• 2 pounds Russet potatoes, unpeeled and cut into 1 inch cubes
• 6 cups chicken stock
• 1/2 cup whole milk
• 2 tablespoons country crock natural
• Salt and Pepper, to taste
• Sour cream
• Green onions
• Cheese

Baked Potato Cauliflower Soup Directions

• Place your bacon in a heavy bottom stock pan over medium heat, cook until crispy.
• Remove the bacon from the pan but leave half the fat.
• Add the onion and garlic to the pan. Cook until the onions become translucent.
• Add in the cauliflower, potatoes and stock.
• Bring up to a boil, cover and reduce to a simmer for 15 minutes.
• Blend the soup leaving a little bit of texture.
• Stir in the milk, butter, salt and pepper.
• Pour into your bowl than top with the sour cream, green onions and cheese.
• Serve with some crusty bread.

Baked Potato Cauliflower Soup

Baked Potato Cauliflower soup

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Author MidgetMomma

Ingredients

• 6 pieces bacon chopped
• ½ onion diced
• 3 cloves garlic minced
• 1 head cauliflower cut into 1 - 2 inch florets
• 2 pounds Russet potatoes unpeeled and cut into 1 inch cubes
• 6 cups chicken stock
• 1/2 cup whole milk
• 2 tablespoons country crock natural
• Salt and Pepper to taste
• Sour cream
• Green onions
• Cheese

Instructions

• Place your bacon in a heavy bottom stock pan over medium heat, cook until crispy.
• Remove the bacon from the pan but leave half the fat.
• Add the onion and garlic to the pan. Cook until the onions become translucent.
• Add in the cauliflower, potatoes and stock.
• Bring up to a boil, cover and reduce to a simmer for 15 minutes.
• Blend the soup leaving a little bit of texture.
• Stir in the milk, butter, salt and pepper.
• Pour into your bowl than top with the sour cream, green onions and cheese.
• Serve with some crusty bread.

Course Soup

Cuisine soup

Makes 8 Servings

6 SmartPoints on Weight Watchers FreeStyle Plan 

This baked potato cauliflower soup is a delicious option that cuts fat and calories from the traditional baked potato soup recipes. You’ll find the flavors there, with a richness you love but without the calories and points you don’t want!

More Great Recipes: 

Roasted Butternut Squash Soup

Chicken Pot Pie Soup

Parmesan Tomato Pressure Cooker Soup

Homemade Chicken Noodle Soup