Cauliflower “Baked Potato” Soup Recipe

Name: Cauliflower “Baked Potato” Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices Bacon; 2-1/4 cups Finely Chopped Sweet Onions; 1 whole Large Head Cauliflower (about 2 1/2 Pounds), Broken Into Small Florets; 3 whole Medium To Large Carrots, Peeled And Finely Chopped; 2 whole Medium Russet Potatoes, Peeled And Cubed; 4 cloves Garlic, Finely Minced; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 4 cups Homemade Chicken Stock OR Canned Low Sodium Fat Free Chicken Broth; 2 cups Water; 1 container (8 Oz. Size) 1/3 Less Fat Onion And Chive Soft Cream Cheese; 1 cup Low Fat Plain Greek Yogurt; 2 teaspoons Onion Powder; 1 teaspoon Garlic Powder; 1-1/2 cup Shredded Cheddar Cheese, Divided; 4 whole Scallions, Thinly Sliced

Servings: persons

8 slices Bacon
2-1/4 cups Finely Chopped Sweet Onions
1 whole Large Head Cauliflower (about 2 1/2 Pounds), Broken Into Small Florets
3 whole Medium To Large Carrots, Peeled And Finely Chopped
2 whole Medium Russet Potatoes, Peeled And Cubed
4 cloves Garlic, Finely Minced
1/2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
4 cups Homemade Chicken Stock OR Canned Low Sodium Fat Free Chicken Broth
2 cups Water
1 container (8 Oz. Size) 1/3 Less Fat Onion And Chive Soft Cream Cheese
1 cup Low Fat Plain Greek Yogurt
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1-1/2 cup Shredded Cheddar Cheese, Divided
4 whole Scallions, Thinly Sliced

1
Heat a Dutch oven over medium-high heat. Add bacon and cook until crisp. Remove from pan to a paper-towel-lined plate and set aside to drain. Once bacon has cooled, give it a rough chop and set it aside.
2
Remove all but 1 1/2 tablespoons of the bacon fat from the Dutch oven. Saute chopped onion over medium heat, stirring occasionally, until onion turns translucent, about 3 minutes.
3
Add cauliflower florets, chopped carrots and potatoes. Cook over medium heat, stirring frequently, until vegetables begin to soften, about 4-5 minutes. Add garlic, salt to taste and pepper and stir constantly for 1 minute.
4
Turn heat to medium-high and add chicken stock and water. Bring the mixture to a boil. Reduce the heat, cover and simmer for 13-15 minutes or until vegetables are tender.
5
Remove from heat and, using a slotted spoon, remove about 2/3 of the vegetables from the broth. Place them in a large bowl and set aside. Add cream cheese to the broth in dollops and puree the soup with an immersion blender or a regular blender. If using a regular blender, puree the soup in batches.
6
Whisk in Greek yogurt until mixed well. Stir in about 3/4 of the chopped bacon.
7
Stir reserved vegetables back into the soup along with onion powder, garlic powder and 1 cup of the shredded cheddar. Place the soup back on the stove over medium-low heat. Bring the mixture up to a slow simmer, stirring frequently, until vegetables are heated through and cheese is melted. Taste and adjust seasonings, if necessary.
8
Serve the soup topped with a sprinkling of remaining shredded cheddar cheese, sliced scallions and chopped bacon. Makes 8-10 servings.
9
Notes:
10
1. You can also use leftover cooked potatoes in this soup. Rather than cooking potatoes with the cauliflower and carrots, add 1/2 cup of the leftover cooked cubed potatoes to the broth before pureeing it, then add the rest to the soup along with the reserved vegetables. I use about 2 1/2 to 3 cups of cooked cubed potatoes total.
11
2. You can also make this a creamy soup by cooking the vegetables longer and pureeing all of them in the broth. Add the vegetables in batches when you blend them to be sure the soup is smooth.
12
Recipe adapted from Supermarket Healthy by Melissa D'Arabian.

1068

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 slices Bacon, 2-1/4 cups Finely Chopped Sweet Onions, 1 whole Large Head Cauliflower (about 2 1/2 Pounds), Broken Into Small Florets, 3 whole Medium To Large Carrots, Peeled And Finely Chopped, and more.

Yes, Cauliflower “Baked Potato” Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower “Baked Potato” Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions