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Home » Savory » Potato Cauliflower Soup

Potato Cauliflower Soup

Published: Feb 8, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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This Potato Cauliflower Soup tastes just like a loaded baked potato with roasted vegetables and all the fixings - bacon, cheese and chives.

Overhead of a bowl of Potato Cauliflower Soup with thick cut shredded cheddar cheese, bacon, chives and pepper on top. The soup is on a brown wood plank table.

This Potato Cauliflower Soup has tastes like a classic loaded potato but is made with roasted vegetables and topped with crispy bacon, fresh chopped chives and cheddar cheese. This soup is a bit lighter than a traditional milk or cream based soup as this recipe has zero cream and milk. But it's super creamy and is perfect for cozying up on a cold day!

If you're looking for more delicious comforting recipes check out my Pumpkin Ricotta Pasta and Green Chile Cheddar Butter Swimming Biscuits.

Horizontal photo of A bowl of Potato Cauliflower Soup with thick cut shredded cheddar cheese, bacon, chives and pepper on top. The soup is on a brown wood plank table.

Why You'll Love this Recipe

Easy to Make - this Potato Cauliflower Soup is just 3 steps. Roasting vegetables, blend with broth and serve with toppings.

Tastes Just Like a Baked Potato - Regular potato soup is full of cream and butter. This soup has zero cream and butter and has a whole head of cauliflower in it.

Recipe is Super Versatile - You can top this Potato Cauliflower Soup with a plethora of different things. While I top it like a baked potato, you can add sautéed mushrooms, caramelized onions, chorizo, these are just a few ideas. See optional toppings for a list of even more items.

Ingredient Notes

Potato Cauliflower Soup on a wood plank background. Each item is labeled with a white rectangle with a black font in all caps.

Cauliflower - this vegetable is high in fiber, vitamin B and antioxidants and once it's roasted and tender, it's perfect for this soup.

Potatoes – Gives our soup a silky, smooth, velvety texture. I used a russet potatoes which helps make our soup creamy without the cream and thickens its naturally without the need for a roux or slurry.

Extra virgin olive oil  - or any oil you love, like canola oil or avocado oil. Use an oil with a high burning point.

Onion – yellow onion gives a bit of a sweet flavor.

Stock - use a high quality chicken or vegetable stock (if making the soup vegetarian or vegan) for best flavor.

Bacon - Cook bacon to your desired crispiness.

Cheese - Use a good cheddar cheese .

Chives - These are for garnish. You could also use green onions/scallions instead.

Salt and Black Pepper - to taste

Optional Toppings

If you want this soup to taste even more like a baked potato try these toppings:

Butter - to make the soup rich.

Sour Cream - To make the soup extra-creamy.

Other toppings ideas include:

Meat - crispy prosciutto, chorizo, taco meat, sausage

Vegetables - crispy fried shallots, caramelized onions, fresh jalapeño, sautéed mushrooms, sautéed peppers, corn, avocado

Sauce - hot sauce, salsa,

Other - crispy chickpeas, bleu cheese

Step-by-Step Instructions

  1. Pre-heat oven to 400 degrees Fahrenheit. Wash vegetables, peel potatoes, quarter onions, chop cauliflower into florets and cut potatoes into large chunks of similar size. Toss with olive oil and salt. Dump vegetables into a baking pan lined with parchment paper.
A baking pan on a wood plank table lined with brown parchment paper with onion, chunks of potato, cauliflower florets and olive oil. In the upper left corner is a white square with a black '1'.
  1. Bake vegetables for 40 minutes. Turning the vegetables halfway through, until they start to deepen in color and are slightly tender. Potatoes are cooked when they are poked with a knife and it meets with little resistance.
A baking pan on a wood plank table lined with brown parchment paper with roasted onion, and chunks of potato, cauliflower florets. In the upper left corner is a white square with a black '2'.
  1. Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice.
A vitamix blender without a lid with roasted potatoes, cauliflower, onion and broth on a wood plank background. In the upper left corner is a white square with a black '3'.
  1. Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove in a pot.
A vitamix blender without a lid with potato cauliflower soup on a wood plank background. In the upper left corner is a white square with a black '4'.
  1. While the soup is blending, prep your toppings i.e. shred your cheese, chopped chives and cook bacon to your desired crispiness and chop into bits.
The top square bowl with shredded cheddar cheese, in the middle is a small white circle plate has chopped chives and at the bottom has chopped crispy bacon on a small white plate. In the upper left corner is a white square with a black '5'.
  1. Pour soup into bowls, add toppings and enjoy.
Overhead of a bowl of Potato Cauliflower Soup with thick cut shredded cheddar cheese, bacon, chives and pepper on top. The soup is on a brown wood plank table. In the upper left corner is a white square with a black '6'.

Expert Tips

Use a high quality stock for best flavor

Use a large enough baking sheet to roast the vegetables. You don't want the vegetables to overlap too much to ensure even roasting.

Careful with the cuts! Make sure your vegetables are cut all around the same size! You want to ensure even roasting in the oven.

Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred/burnt flavor in the soup.

Storage

Leftovers can be stored in the fridge for 3-4 days or frozen.

Two bowls of potato cauliflower soup on a wood plank table. Each bowl sits on a small plate and the soup is topped with chopped chives, bacon pieces, cheese and pepper.

Recipe FAQ

Can this soup be made vegetarian/vegan?

Yes! Use vegetable broth for the base. You can use coconut cream or milk for richness. The soup can be topped with veggie bacon and no cheese if vegan.

How can I reheat this soup?

Stir soup over medium heat in a heavy-bottomed soup pot until it is steaming hot. You can also heat it in the microwave for about 2 minutes per bowl. (Stir halfway through.)

What's a Vitamix? Why do you use it?

A Vitamix is a brand of high powered blenders and is a super versatile kitchen appliance. Everything from dips, to smoothies, cake batters, ice cream, and of course soup. The horsepower is what makes this a staple for restaurants, foodies and home cooks alike. For soup, most have a feature that heats the soup up as it blends. If you are interested, they have a variety of blenders at different price points but they are expensive and certainly an investment. I use the Vitamix A3500 model.

Alternative to a high-powered blender?

I use a Vitamix that is a high-powered blender. Alternatively, you use a a large pot and a hand blender to blend the soup.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Overhead of a bowl of Potato Cauliflower Soup with thick cut shredded cheddar cheese, bacon, chives and pepper on top. The soup is on a brown wood plank table.

Potato Cauliflower Soup

Mara
An easy and delicious creamy Potato Cauliflower Soup! This recipe is loaded with bacon and roasted vegetable goodness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 8 cups
Calories 299 kcal

Ingredients
  

  • 2 pounds Russet potatoes
  • 1 Cauliflower
  • 1 Onion medium
  • 2 tablespoons Olive oil
  • 4 cups Chicken stock or stock of your choice
  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Instructions
 

  • Pre-heat oven to 400 degrees Fahrenheit. Wash vegetables, peel potatoes, quarter onions, chop cauliflower into florets and cut potatoes into large chunks of similar size. Toss with olive oil and salt. Dump vegetables into a baking pan lined with parchment paper.
  • Bake vegetables for 40 minutes. Turning the vegetables halfway through, until they start to deepen in color and are slightly tender. Potatoes are cooked when they are poked with a knife and it meets with little resistance.
  • Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice.
  • Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove in a pot.
  • While the soup is blending, prep your toppings i.e. shred your cheese, chopped chives and cook bacon to your desired crispiness and chop into bits.
  • Pour soup into bowls, add toppings and enjoy.

Notes

Use a high quality stock for best flavor
Use a large enough baking sheet to roast the vegetables. You don't want the vegetables to overlap too much to ensure even roasting.
Careful with the cuts! Make sure your vegetables are cut all around the same size! You want to ensure even roasting in the oven.
Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred/burnt flavor in the soup.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cup | Calories: 299kcal | Carbohydrates: 9g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 524mg | Potassium: 406mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 35mg | Calcium: 220mg | Iron: 1mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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