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.
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.
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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.
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.
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.
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.
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!
Frequently asked questions
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.
You can. Just add another half pound of potatoes and omit the cauliflower.
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
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.
6
servings10
minutes40
minutes450
kcal50
minutesPrevent your screen from going dark!
Ingredients
1 pound golden/yellow potatoes, cut into small cubes
1 head cauliflower, cut into small chunks
6 slices of bacon, cut into squares
1 white or yellow onion, diced
3 cloves garlic, minced
⅓ cup all-purpose flour (use 1-1 GF flour for gluten-free)
32 ounces chicken broth
3 cups milk (2% or whole)
½ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon ground cayenne
½ teaspoon garlic powder
1 tablespoon fresh chives
2 cups sharp cheddar cheese, shredded
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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