Skip the oven and go for this stovetop Baked Potato Cauliflower Soup. It’s a loaded baked potato in veggie-filled soup form that’s topped with bacon, cheddar cheese, and green onion!
Get ready for the most delicious winter soup
I love potatoes in all forms: baked, fried, waffled, mashed… if it’s made of potato, you can bet that I’ll eat it. But I recently got the inspiration to make a potato-based soup with loads of veggies thrown in. I tried out cauliflower, and it did not disappoint!
Cauliflower potato cheese soup is essentially a loaded baked potato… in soup form. It’s topped with bacon, cheddar cheese, and green onion, so it’s pretty much as authentic as it gets, but with lots of extra servings of vegetables thrown in.
So next time you’re in the mood for some baked potato action, I recommend going a step further and making this baked potato soup. It’s very savory and equally filling, and you’re going to love it!
Ingredients in baked cauliflower soup
Cauliflower and potato soup sounds delicious because… it is. Between the onion, seasonings, and potatoes and the bacon and cheese toppings, this is a top tier meal sure to make you feel cozy.
- Turkey bacon: This dish calls for turkey bacon as a topping, but we’ll cook it first to give it ample time to cool. It will need to sauté for just 10 minutes! 8 slices will be plenty for using across all of the servings.
- Avocado oil: Next up, 2 tbsp of avocado oil will be used to sauté the yellow onion and garlic.
- Yellow onion: Yellow onion will add that delicious, slightly nutty but sweet flavor that we all love. Chop up 1/2 of a large onion.
- Garlic: For extra flavor, include 3 cloves of minced garlic.
- Salt & Pepper: Next up, include 1 tsp of salt and 1/2 tsp of pepper.
- Thyme: Thyme will provide a bit of an herby taste, and 1 tsp will be just enough. Dried is fine.
- Russet potatoes: For the potato component of this dish, go for russet potatoes! They provide so much potato-y flavor and taste delicious when made into a soup. You’ll need 3 large potatoes, peeled and roughly chopped into cubes.
- Cauliflower: Finally, grab 1 medium sized head of cauliflower and chop it up into 6 heaping cups.
- Chicken stock: We’ll be using chicken stock to make the soup into a soupy liquid, and in the amount of 4 cups.
- Cheddar cheese: Shred or set aside 1 cup of cheddar cheese for sprinkling on top of the bowls.
- Green onion: Finally, chop up a few green onions to use as a delicious garnish.
Tools used to make this cauliflower meal
For this dish you’ll need a number of tools beginning with some vegetable cutting items, followed by some cookware and utensils.
- Cutting board
- Chopping knife
- Large pot or dutch oven
- Stirring utensil
- Immersion or regular blender
For measuring, you’ll need the following measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.
How to make baked potato cauliflower soup
This stovetop soup is pretty easy to put together, as everything is thrown into a big pot to simmer on the stove! There’s a method to which ingredients to add and when, so be sure to carefully follow along. You’ll need about 30 minutes total.
To start, cook the turkey bacon on the stove top according to the directions on the package. If you like it crispy, cook for 5 minutes on each side and then let it cool completely.
Next, add the avocado oil to a large pan or dutch oven. Once hot, add the chopped onion and cook for a few minutes. Then, add the garlic and seasonings and sauté for an additional couple of minutes.
Once the onions are soft, add the chopped potatoes and cauliflower, followed by the chicken stock.
Cover and bring to a boil.
Once boiling, let cook for 10-15 minutes or until the cauliflower and potatoes are fork tender.
Using an immersion or regular blender, blend everything until it’s completely creamy.
Top with the chopped bacon, cheddar cheese, and green onion.
Potato cauliflower soup is a great recipe for customizing. Here are some easy ways to do just that!
- Turkey bacon: I’m a turkey bacon lover, but regular bacon will work just as well in this soup! Your favorite plant-based version will work too.
- Avocado oil: You can use any baking oil for this recipe.
- Yellow onion: Prefer a more pungent onion flavor? You may want to use a red onion rather than yellow!
- Russet potatoes: You can use any potatoes in this dish! Note that they may cook slightly differently.
- Chicken stock: Stock is such an easy sub! You can switch it out with beef or veggie or any other type that you prefer.
- Cheddar cheese: Cheddar cheese and potatoes is a classic pairing, but almost any type of cheese will still taste delicious. You could try pepperjack!
Leftover soup can be stored in the refrigerator for 2-3 days.
If you like leftovers, you’re going to love the way this dish tastes on day #2! The flavors are even richer and more intense!
If you liked this dish, you’ll love these soups too!
In the mood for cozying up with some more delicious soups? I’ve got you covered! Check out these ideas for 5 delicious, savory, creamy, satisfying winter and fall soup recipes. I can’t wait to hear which one is your favorite!
- Healthy Stuffed Pepper Soup
- Easy Lasagna Soup
- Healthy Chicken Pot Pie Soup (Dairy-Free)
- Butternut Squash Soup (Vegan, Dairy-Free)
- Easy Chicken Tortilla Soup
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
- 8 slices turkey bacon
- 2 tbsp avocado oil
- 1/2 large yellow onion, chopped
- 3 cloves minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 3 large russet potatoes, peeled and roughly chopped into cubes
- 1 medium head cauliflower (about 6 heaping cups, roughly chopped)
- 4 cups chicken stock
- 1 cup cheddar cheese
- Green onion for topping
- Cook turkey bacon on stove top according to directions. I prefer it crispy, so cook about 5 minutes per side and then let cool completely.
- Add your avocado oil to a large pan or dutch oven. Once hot, add chopped onion and cook for a few minutes. Then add in garlic and seasonings, and saute a few minutes.
- Once onions are soft, add in chopped potatoes and cauliflower, followed by chicken stock.
- Cover and bring to a boil.
- Once boiling, let cook for 10-15 minutes or until cauliflower and potatoes are fork tender.
- Using an immersion blender or regular blender, blend until completely creamy.
- Top with chopped bacon, cheese, and green onion. Serve!
Store in fridge for up to 1 week or freezer for 3 months.
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