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baked potato cauliflower soup in bowl
Erin Antoniak

Baked Potato Cauliflower Soup

5 from 39 votes
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner, gluten-free, lunch, Soup
Cuisine: American
Calories: 319
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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!

Nutrition

Calories: 319kcalCarbohydrates: 35gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 31mgSodium: 904mgPotassium: 1005mgFiber: 3gSugar: 5gVitamin A: 152IUVitamin C: 44mgCalcium: 146mgIron: 2mg

Notes

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

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