This Loaded Cauliflower Potato Soup is the perfect combination of hearty and healthy. Packed with roasted cauliflower and potatoes, and loaded with delicious toppings.
If you like creamy soup, we got you! Whether it’s this cauliflower potato soup or our creamy chicken noodle soup or even this chicken pot pie soup, you’ll be making delicious creamy soup recipes all winter long.
Creamy Soup Lovers!
Where are my creamy soup lovers at?! This soup is for YOU. It’s super easy to whip together, doesn’t take all day to make, and uses very few ingredients. Talk about a triple win!
It’s such a delicious combination of savory winter veggies (hellooo, cauliflower, potatoes, onions), blended together with a perfect mix of spices and herbs (haiiii, fresh rosemary, garlic cloves, salt and pepper) and chicken broth to create the most creamy cauliflower potato soup.
And then topped with all your go-tos you typically layer on top of a loaded baked potato. YUM. Does it get any better?! Let’s get into it:
How to Make Potato Soup
There are many potato soup recipes that are are finicky to make, and require lots of steps blending certain portions of the recipe. Not this cauliflower potato soup recipe! We’ll walk you through how to make it, and it comes together in 5 simple steps!
Step 1: Prep and Roast
Prep the potatoes, cauliflower, onions, garlic and spices, and toss them with olive oil and place on oiled baking sheet. Roast at 450 degrees for 30-40 minutes, tossing again half way through.
Step 2: Separate Veggies
Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside. You’ll keep this for adding back to your blended soup in the next step.
Step 3: Blend Soup
Pour the rest of the cooked vegetables into a Vitamix or blender, add broth (feel free to use vegetable broth to keep this recipe vegetarian!), and blend until smooth.
Pro Tip: Depending on how chunky you like your soup (or not chunky!), feel free to add the 1 cup of mixed vegetables back in and pulse briefly, or add back in without blending at all.
Step 4: Simmer Time
Add the blended soup and remaining veggies to a large stock pot on the stove top and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes. This will give you time to prepare the toppings 😀
Step 5: Serve and Enjoy!
Your soup is ready! Enjoy! Serve in bowls, and top with bacon bits, green onion, roasted red peppers, and shredded cheese of your choice!
Storing Loaded Potato Soup
Store your soup in an air-tight container in either the refrigerator or freezer. This soup will keep for 5-7 days in the fridge, or up to 3 months in the freezer.
Freezing Potato Soup
This soup will absolutely freeze well! We suggest freezing this soup BEFORE topping with any cheese. However, if you have already made a big batch and topped with any type of cheese, feel free to freeze the soup as is.
It’s not a deal breaker, but just know the texture of dairy can change once frozen and then thawed.
For thawing: we recommend thawing overnight in the refrigerator before reheating over low heat on the stovetop. Frozen soup that has been thawed may require adding more broth than if it was never frozen.
More Soup Recipes
Bookmark these! If you’re on the soup train already, here are a few of our all-time favorites on Fit Foodie Finds:
- Taco Soup
- Healthy Tomato Bisque Soup
- Spicy Butternut Squash Soup
- 20 Healthy Soup Recipes
- Vegetable Minestrone Soup
More Cauliflower Recipes
- Amazing Recipes with Cauliflower
- Asian Zing Cauliflower Wings
- Buffalo Cauliflower Wings with Healthy Blue Cheese Dipping Sauce
- Golden Roasted Cauliflower and Quinoa Salad
- Cauliflower Mac N’ Chicken Casserole
Make this Recipe:
- 4 medium Idaho potatoes, quartered (~4 cups)
- 1/2 head cauliflower, chopped (~4 cups)
- 6 cloves garlic, whole and smashed
- 1/2 white onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3–4 cups chicken broth*
- 6 strips of bacon, diced
- 1/4 cup chopped green onions
- 1/4 cup roasted red peppers
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 450ºF and rub a baking sheet with olive oil.
- Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil. Season with fresh rosemary, salt, and pepper. Then, toss and make sure all vegetables are coated in spices.
- Place in the oven and roast vegetables at 450ºF for 30-40minutes.
- Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside.
- Pour the rest of the cooked vegetables into a Vitamix or blender, add broth, and blend until smooth*.
- Next, add soup to a large stock pot on the stove and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes.
- Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!
Tips & Notes
- Depending on how thick you like your potato soup, use more or less broth.
- Feel free to sub vegetable broth to make this soup vegetarian.
- Once your potato soup has sat in the fridge for a while, it will thicken. You will need to add broth or water before serving leftovers.
- Nutrition includes toppings.
Nutrition FactsServing Size: 1/6 Calories: 255 Sugar: 5 Fat: 10 Carbohydrates: 27 Fiber: 4 Protein: 12
Keywords: potato soup