This Creamy Cauliflower Potato Soup is simple, healthy and delicious! Potato soup made lighter by pureeing roasting cauliflower and stirring it into a thick and flavorful potato soup. Top with crisp bacon and sliced green onion. This recipe serves 8 (1¼ cup) servings.
I’m going to go ahead and just say it, I love this Creamy Cauliflower Potato Soup (and even better) my entire family loves this light and healthy soup.
It’s creamy, flavorful, hearty and yet still remarkably light. It’s as simple as roasting cauliflower, pureeing it with milk and stirring it into a creamy potato soup of sautéed onions, garlic, thyme and chicken broth. The pureed cauliflower not only adsd to the creaminess of this soup, but also allows you to cut back on potatoes making this soup a little lighter. Yay!
Even with the bacon.
We all know, everything good in life begins (and gets topped with) bacon… and cheddar.
To Make This Creamy Cauliflower Potato Soup You Will Need:
- cauliflower florets
- avocado oil or olive oil
- kosher salt
- yellow onion
- russet potatoes
- yukon gold potatoes
- low-sodium chicken broth
- bay leaf
- freshly ground black pepper
- plain nonfat greek yogurt
Preheat your oven to 400° and line a rimmed metal baking sheet pan with parchment.
Break up the 1 pound of cauliflower into florets and place them onto the prepared pan. Drizzle with 1 tablespoon of olive oil or avocado oil and a sprinkle of kosher salt. Roast the cauliflower on the middle rack of your preheated oven for 20-25 minutes, rotating the pan halfway through.
Once roasted, add to a blender with 1-1/2 cups milk.
Puree until smooth.
Meanwhile, place bacon in a large dutch oven, heat to medium/medium-low and cook until crispy.
Transfer the bacon to a paper towel lined plate and set off to the side.
To the bacon fat add in 1 diced yellow onion, the white and light green parts of 4 green onions (reserve the dark for serving) and 4 cloves minced garlic.
Sauté those for 5-8 minutes until soft and translucent.
Next add in 1 pound both peeled and chopped Yukon gold and russet potatoes, 6 sprigs fresh thyme and 1 bay leaf. Pour in 4 cups low sodium chicken broth.
Cover, increase the heat to high an bring the broth to a boil. Once at a boil, reduce the heat to low and cook the potatoes at a simmer for 15-20 minutes (depending on their size) until they are fully cooked and a fork pierces easily.
Remove and discard the thyme stems and bay leaf.
Once the potatoes are cooked, use a immersion blender to blend the soup to a desired consistency.
I puree it leaving it a little chunky. However you can puree it as smooth (or as chunky) as you’d like.
Stir in the cauliflower puree and 1/2 cup plain nonfat greek yogurt or use sour cream.
Season with 2 teaspoons kosher salt or to taste.
Ladle the soup into bowls and top with the reserved dark green parts of the green onion, chopped bacon and more black pepper.
This cauliflower potato soup is SO good. The cauliflower doesn’t steal the show and it tastes just like the potato soup you know and love. However, I just felt less guilty about eating an entire bowl.
And a hunk of crusty sourdough.
Creamy Cauliflower Potato Soup
- 1 pound cauliflower, cut into florets
- 1 tablespoons olive oil
- 1½ cups whole milk
- 4 slices center cut bacon
- 1 cup chopped yellow onion
- 4 green onions, sliced (reserve dark green parts for garnish)
- 4 cloves garlic, minced
- 1 pound russet potatoes, peeled and diced into 1-inch pieces
- 1 pound yukon gold potatoes, peeled diced into 1-inch pieces
- 4 cups low-sodium chicken broth
- 6 sprigs thyme
- 1 bay leaf
- 2 teaspoons kosher salt, divided
- freshly ground black pepper
- 1/2 cup plain non-fat Greek yogurt, or sour cream
- Preheat your oven to 400° and line a rimmed metal baking sheet with parchment.
- Add the cauliflower to the prepared pan and toss with olive oil and a couple pinches of salt.
- Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk.
- Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side.
- To the bacon fat in the pan, add in the yellow onion, white and light green onion parts and garlic. Stir and cook for 5 to 8 minutes or until softened.
- Next add in 1 pound both peeled and chopped Yukon gold and russet potatoes, 6 sprigs fresh thyme and 1 bay leaf. Pour in 4 cups low sodium chicken broth.
- Cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).
- Once the potatoes are cooked through, use a immersion blender and puree soup until desired consistency.
- Lastly add the cauliflower puree, greek yogurt and season with 2 teaspoons kosher salt and lots of freshly ground black pepper (or to taste). Stir and warm until heated throughout.
- Ladle the soup into bowls and top them with chopped crispy bacon pieces, sliced green onions and freshly ground black pepper.
- Serve with torn crusty bread.
To Reheat:Pour soup into a pot and heat over medium-low, stirring often until hot.
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