Go Back
+ servings

Baked Potato Cauliflower Soup

Creamy Baked Potato Cauliflower Soup is like enjoying a loaded baked potato in soup version! This healthy potato soup is the perfect creamy soup for a cold chilly day when you want a hearty healthy soup for dinner.
Course Soup
Cuisine soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Lauren


  • 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


  • 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.