baked potato cauliflower soup in bowl

Baked Potato Cauliflower Soup

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!

Prep: 20Cook: 20Total: 40 minutes
Yield 8 servings 1x


  • 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


  1. 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.
  2. 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.
  3. Once onions are soft, add in chopped potatoes and cauliflower, followed by chicken stock.
  4. Cover and bring to a boil.
  5. Once boiling, let cook for 10-15 minutes or until cauliflower and potatoes are fork tender.
  6. Using an immersion blender or regular blender, blend until completely creamy.
  7. Top with chopped bacon, cheese, and green onion. Serve!


Store in fridge for up to 1 week or freezer for 3 months.

Author: Erin MorrisseyCategory: soup, dinner, lunch, gluten-freeMethod: StovetopCuisine: AmericanDiet: Gluten Free