Name: Loaded Baked Potato and Cauliflower Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 large slices extra-thick cut bacon; 2 onions, chopped; kosher salt and freshly ground black pepper; 2 large russet potatoes, peeled and cut into 1/2-inch pieces (about 5 cups); 1 medium head cauliflower, cut into small florets (about 6 cups); 8 cups chicken stock; sour cream, chopped fresh chives, and grated cheddar cheese, for serving

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Loaded Baked Potato and Cauliflower Soup – creamy potato and cauliflower soup with bacon, cheddar cheese, and green onions. A lightened up version of baked potato soup!

Hi guys, I don’t usually post on the weekends but I’ve been holding onto the photos for this Loaded Baked Potato and Cauliflower Soup for weeks now and wanted to get it post while the weather is terrible and we’re all freezing.

I had plans today, got all the kids in the car, and then immediately drove home after putting gas in the car because I literally couldn’t.

Too cold for me.

How To Make Loaded Baked Potato and Cauliflower Soup

This soup is really simple and really quick to put together just a few ingredients and it’s probably all stuff you have on hand. Potatoes, onions, cauliflower, bacon, stuff like that.

I had the soup finished and on the table in less than 30 minutes.

Fry bacon in a large stock pot; remove bacon and leave bacon fat in the pot
Cook onions in the bacon fat
Add potatoes, cauliflower, and chicken stock to the pot
Simmer until the potatoes are cooked through, about 15 minutes
Puree the soup
Serve immediately; top with bacon, cheese, sour cream, and chives

Can You Freeze Loaded Potato and Cauliflower Soup?

Yes! This is the perfect soup to freeze since there is no dairy in it. Freeze it in an airtight container (I like freezer ziploc bags – make sure you squeeze out as much air as possible) and it will stay good in the freezer for up to 3 months.

Let it defrost overnight in the refrigerator and then you can reheat in the microwave, stovetop, or the slow cooker. If it seems too thick, a couple splashes of chicken broth will get it back to it’s original texture.

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Yield: 4 - 6 servings

Loaded Baked Potato and Cauliflower Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

4 large slices extra-thick cut bacon
2 onions, chopped
kosher salt and freshly ground black pepper
2 large russet potatoes, peeled and cut into ½-inch pieces (about 5 cups)
1 medium head cauliflower, cut into small florets (about 6 cups)
8 cups chicken stock
sour cream, chopped fresh chives, and grated cheddar cheese, for serving

Instructions

Heat a large soup pot over medium-low heat. Place the bacon slices flat int he pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8 to 12 minutes total. Using tongs, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
Stir in the potatoes, cauliflower, and stock, cover, and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.
Puree the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.
Slice or tear the cooked bacon into bite-size pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives, and cheese.

Notes

from Healthy-Ish

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 902mgCarbohydrates: 60gFiber: 7gSugar: 15gProtein: 22g