Loaded Cauliflower Potato Soup

This Loaded Cauliflower Potato Soup is the perfect combination of hearty and healthy. Packed with roasted cauliflower and potatoes, and loaded with delicious toppings. Make a batch of this potato soup today!

cauliflower potato soup in a bowl loaded with toppings

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

Step 1: Prep potatoes, cauliflower, onions, garlic and spices. Toss with olive oil and place on oiled baking sheet. Roast at 450 degrees for 30-40 minutes.

Step 2: Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside.

Step 3: Pour the rest of the cooked vegetables into a Vitamix or blender, add broth, and blend until smooth. Depending on how chunky you like your soup, 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: 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.

Step 5: Enjoy! Serve in bowls and top with bacon bits, green onion, roasted red peppers, and cheese!

seasoned potatoes and cauliflower on a baking sheet roasted potatoes and cauliflower with chicken broth being poured on it cauliflower potato soup toppings in bowls roasted cauliflower and potato soup in a bowl

Other Fit Foodie Finds Soup Recipes

Fit Foodie Finds Cauliflower Recipes

Recipe

Loaded Potato Cauliflower Soup

This Loaded Cauliflower Potato Soup is the perfect combination of hearty and healthy. Packed with roasted cauliflower and potatoes, and loaded with delicious toppings. Make a batch of this potato soup today!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
Author: Linley Richter
Yield: 6
Category: Lunch
Method: Oven
Cuisine: American

Ingredients

  • 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*

“Loaded” Toppings

  • 6 strips of bacon, diced
  • 1/4 cup chopped green onions
  • 1/4 cup roasted red peppers
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 450ºF and rub a baking sheet with olive oil.
  2. 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.
  3. Place in the oven and roast vegetables at 450ºF for 30-40minutes.
  4. Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside.
  5. Pour the rest of the cooked vegetables into a Vitamix or blender, add broth, and blend until smooth*.
  6. 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.
  7. Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!

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

  • Serving Size: 1/6
  • Calories: 255
  • Sugar: 5
  • Fat: 10
  • Carbohydrates: 27
  • Fiber: 4
  • Protein: 12
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