Loaded Baked Potato and Cauliflower Soup

Servings 4 - 6 servings


  • 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


  1. 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.
  2. Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
  3. 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.
  4. Puree the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.
  5. 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.

Recipe Notes

from Healthy-Ish