Creamy Baked Potato Cauliflower Soup is like enjoying a loaded baked potato in a soup! Creamy Potato Cauliflower Soup with bacon is made on the stove and then topped with sour cream and cheese. This Creamy Baked potato and cauliflower soup is perfectly creamy and satisfying with out being overly heavy like a traditional potato soup can be.
Potato Cauliflower Soup
Creamy Potato and Cauliflower Soup
I love baked potato soup but I don’t like all the calories with it that come from the potatoes and I find that it weighs heavy on my stomach after eating it more then I like at times. I was not willing to give up the amazing flavors of potato soup so I started on an adventure to figure out a way to keep all of the flavors I loved but lighten it up a bit while keeping it creamy.
Bring on the cauliflower! One thing I have learned over the years is how easy it is to change up the flavor of cauliflower. If you don’t like cauliflower I am going to tell you now, that you don’t taste it at all in this cauliflower potato soup. Which is probably the reason my husband loves it so much, he is not a big fan of cauliflower unless it doesn’t taste like cauliflower.
Looking for more soup recipes? Check these out!
- Roasted Butternut Squash Soup
- Chicken Pot Pie Soup
- Parmesan Tomato Pressure Cooker Soup
- Homemade Chicken Noodle Soup
Potato Cauliflower Soup toppings
When I makes this easy cauliflower soup recipe I always make extra bacon to sprinkle on top. As far as I am concerned there is no such thing as to much bacon in a recipe!
This Homemade White Bread (Without a Breadmaker) is a great bread that you can make to serve with this Baked Potato Cauliflower Soup.
What to serve with this soup
If we are enjoying this soup for lunch we tend to just eat it as is. It reheats great in the microwave. If I am serving it for dinner I like to make a salad and sometimes a bread. Depending on my mood I will grab a loaf of fresh bread from the store or I make Cheddar biscuits or buttermilk biscuits.
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 (roughly 4 cups)
- 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 or butter
- Salt to taste
- Pepper, to taste
- Sour cream
- Green onions
Baked Potato Cauliflower Soup Directions
*** To make blending the soup easy I like to use an immersion blender.
Wash and chop the cauliflower, onions and potatoes and set aside.
Over medium heat in a large heavy bottom stock pan over medium heat, cook the bacon until crispy.
Remove the bacon from the pan and set aside, then drain half the fat from the pan.
Add the chopped onion and minced garlic to the pan and cook until the onions become translucent.
Next add in the chopped cauliflower, chopped potatoes and chicken stock.
Bring up to a boil, cover and reduce to a simmer for 15 minutes.
Blend the soup with an emersion blender leaving a little bit of texture.
Stir in the bacon, milk, butter, salt and pepper.
Pour into your bowl and top with the sour cream, green onions and cheese.
Baked Potato Cauliflower Soup
- 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.
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!
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