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.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 10
Carbs 27
Protein 12
Yield 6
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*
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
- 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.
Watch it
Nutrition Facts
Calories: 255kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Fiber: 4g | Sugar: 5g