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    Home » Recipes

    Cauliflower and Baked Potato Soup

    Dec 20, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    This cauliflower and baked potato soup has all the flavors of a twice baked potato, but without all the heaviness. The cauliflower lightens it up and adds some extra veggies, but you can't tell, I promise. It's creamy, cheesy, cozy, and so so tasty.

    Two bowls of cauliflower and baked potato soup topped with cheese, bacon, and chives.

    This cauliflower and baked potato soup is the perfect meal-prep recipe. It's not the fastest recipe, but it reheats really well (and actually tastes even better on the second day!) and is a super filling and comforting meal. It's great for lunch or dinner, and the hidden veggies make it great for picky kiddos. Pair it with our beer cheddar rolls for the perfect dipping vessel.

    Looking for other great soup recipes? Try our meatball and vegetable soup or cheeseburger rice soup.

    Jump to:
    • Key Ingredients
    • Instructions
    • Frequently asked questions
    • Cauliflower and Baked Potato Soup Recipe

    Key Ingredients

    • Golden/yellow potatoes- You only need a pound for this recipe, so we like to buy the small bags of mini potatoes. The small potatoes are easier to manage and don't usually come in big bags that we'll never finish eating.
    • Cauliflower- We buy a whole head.
    • Sweet onion
    • Bacon
    • Chicken broth
    • Sharp cheddar- Buy a block and shred your own cheese. It melts better than the pre-grated stuff.
    • Fresh chives
    • Whole milk
    • Typical pantry and fridge ingredients: flour (use gluten-free 1-1 flour if you're gluten free), fresh garlic, salt, black pepper, ground cayenne, and garlic powder

    See recipe card for amounts.

    Instructions

    Step 1: Add potatoes to a medium pot and add enough water to cover them, along with a pinch of salt. Put the pot over high heat and allow the water to come to a boil, about 10 minutes. Then add the cauliflower and turn the heat down to medium. Cook until the potatoes and cauliflower are tender and easily pierced with a fork, about 10 minutes.

    Potatoes and cauliflower cooking in a pot.

    Step 2: While the potatoes and cauliflower are cooking, add the bacon to a large pot or dutch oven over medium heat. Cook, stirring frequently, until it's crispy. Once it's done, remove it from the pot. Then add the onions to the same pot and cook them in the bacon grease for about 5 minutes, stirring frequently to prevent them from burning. Then add the garlic and cook for about 30 seconds.

    Bacon cooking in a dutch oven.
    Onions cooking in a dutch oven.

    Step 3: Add the flour to the pot and whisk to combine it with the bacon grease and onions. If the mixture seems dry, add a touch of oil (the flour shouldn't be dry--it should form a paste with the grease/oil). Cook for about a minute, stirring constantly. Gradually add the chicken broth, stirring to combine everything. Then bring the broth to a simmer and allow it to thicken slightly, then gradually add the milk and seasonings and mix everything together. Bring it back to a simmer.

    Onions, flour, and garlic cooking in a dutch oven.
    Milk, broth, and onions simmering in a dutch oven.

    Step 4: Once the potatoes are done, drain the pot and use an immersion blender, potato masher, or regular blender to blend/mash the potatoes and cauliflower until smooth. If you want a few chunks of potato in your soup, leave a few out of the blender.

    Potatoes and cauliflower being mashed with an immersion blender.
    Mashed potatoes and cauliflower in a pot.

    Step 5: Once the soup is simmering, add the potatoes, chopped chives, and cheese and stir until everything is combined and the cheese is melted. Garnish with extra shredded cheese, chopped chives, and bacon. Enjoy!

    Cheese and chives being mixed into soup.
    A bowl of cauliflower and baked potato soup topped with cheese, chives, and bacon.

    Frequently asked questions

    Can I reheat this soup?

    Yes! I think it's even better on the second day, which make this the perfect meal-prep soup. To reheat it, put it into a pot over medium heat and stir frequently. If you just want to heat one bowl, pop it into the microwave for a couple of minutes.

    Can I leave the cauliflower out?

    You can. Just add another half pound of potatoes and omit the cauliflower.

    Can I make this soup chunkier?

    Sure! We like to make ours smooth, so we puree or mash all of our potatoes and cauliflower. If you'd rather have chunks, leave some cauliflower and potatoes out before you blend them.

    Cauliflower and Baked Potato Soup Recipe

    Cauliflower and Baked Potato Soup Recipe

    Recipe by Mollie

    This cauliflower and baked potato soup has all the flavors of a twice baked potato, but without all the heaviness. The cauliflower lightens it up and adds some extra veggies, but you can't tell, I promise. It's creamy, cheesy, cozy, and so so tasty.

    Course: DinnerCuisine: SoupDifficulty: Medium
    5 from 3 votes
    Pin
    Print
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Calories

    450

    kcal
    Total time

    50

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1 pound 1 golden/yellow potatoes, cut into small cubes

    • 1 head 1 cauliflower, cut into small chunks

    • 6 6 slices of bacon, cut into squares

    • 1 1 white or yellow onion, diced

    • 3 cloves 3 garlic, minced

    • ⅓ cup ⅓ all-purpose flour (use 1-1 GF flour for gluten-free)

    • 32 ounces 32 chicken broth

    • 3 cups 3 milk (2% or whole)

    • ½ teaspoon ½ salt

    • ½ teaspoon ½ black pepper

    • ⅛ teaspoon ⅛ ground cayenne

    • ½ teaspoon ½ garlic powder

    • 1 tablespoon 1 fresh chives

    • 2 cups 2 sharp cheddar cheese, shredded

    • Extra Extra chives and cheese for topping

    Directions

    • Add potatoes to a medium pot and add enough water to cover them, along with a pinch of salt. Put the pot over high heat and allow the water to come to a boil, about 10 minutes. Then add the cauliflower and turn the heat down to medium. Cook until the potatoes and cauliflower are tender and easily pierced with a fork, about 10 minutes.
    • While the potatoes and cauliflower are cooking, add the bacon to a large pot or dutch oven over medium heat. Cook, stirring frequently, until it's crispy. Once it's done, remove it from the pot. Then add the onions and cook them in the bacon grease for about 5 minutes, stirring frequently. Add the garlic and cook for about 30 seconds.
    • Add the flour to the pot and whisk to combine it with the bacon grease and onions. If the mixture seems dry, add a touch of oil (the flour shouldn't be dry--it should form a paste with the grease/oil). Cook for about a minute, stirring constantly. Then add the chicken broth, stirring to combine everything. Bring the broth to a simmer, then gradually add the milk and seasonings and mix everything together. Bring it back to a simmer.
    • Once the potatoes are done, drain the pot and use an immersion blender, potato masher, or regular blender to blend/mash the potatoes and cauliflower until smooth. If you want a few chunks of potato in your soup, leave a few out of the blender.
    • Once the soup is simmering, add the potatoes, chopped chives, and cheese and stir until everything is combined and the cheese is melted. Garnish with extra shredded cheese, chopped chives, and bacon. Enjoy!

    Notes

    • Shred the cheese yourself----it'll melt better and be so much creamier.

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    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

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