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.
To Make This Creamy Cauliflower Potato Soup You Will Need:
- cauliflower florets – Once cooked and pureed it adds a delicious light and creamy texture.
- avocado oil – Or substitute with extra light olive oil.
- kosher salt – Enhances flavor to the soup.
- milk – Adds lusciousness and creaminess
- bacon – Lends distinct smoky bacon flavor. I like to use center cut bacon.
- yellow onion – Adds a subtle sweet onion flavor.
- garlic – Adds another layer of flavor to the soup.
- russet potatoes – Lends a creamy texture with earthy flavor.
- yukon gold potatoes – Adds a buttery texture with a subtle sweet flavor.
- low-sodium chicken broth – May substitute with vegetable broth.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- bay leaf – Adds a somewhat minty or pine-y flavor with hints of black pepper.
- freshly ground black pepper – This will add some subtle bite and flavor.
- plain nonfat greek yogurt – Or substitute with sour cream.
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. Make it even more indulgent with a sprinkle of cheddar cheese.
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 with a hunk of crusty sourdough.
Enjoy! And if you give this Creamy Potato and Cauliflower Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Creamy Cauliflower Potato Soup
- 1 pound cauliflower, cut into florets
- 1 tablespoons olive oil
- 1½ cups milk, 2% or whole milk
- 4 slices center cut bacon
- 1 cup yellow onion, chopped
- 4 green onions, sliced, divided (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, or vegetable broth
- 6 sprigs fresh 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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Love the idea of this soup, it sounds so wonderful and rich and creamy but without being too heavy. Perfect!
I’m not a huge cauliflower fan, maybe because my parents never made it for me as a kid, but I love the idea of using it to lightening up this potato soup! It looks beyond delicious and I’m excited to try it. With tons of extra bacon. You can never have too much bacon.
Mmm talk about the ultimate comfort food!! I love the idea of adding roasted cauliflower to the mix! It’s all the craze now! hell, people make mashed cauliflower now over mashed potatoes, so I can see how this would totally work! Sounds good 🙂
I think I’ll need to pick up a copy of that Cooking Light, 13 recipes bookmarked is awesome! I love the roasted cauliflower in here – total genius.
Stop the press! This looks awesome!
Thiiiiiiiiiis has got to be my main man. Or soup. Or just in my mouth.
I love using cauliflower in potato soup to lighten it up! I also love the bacon added in! Cooking Light is the best. 🙂
Absolutely and totally in love with this recipe. FOR REAL – pinning immediately!
Yum!! This looks soo good!!:)
I’ve been looking for a good potato soup recipe, and I LOVE that this one has pureed cauliflower in it. Genius! And it’s lighter too, so how can I NOT try it.:) BTW, you have the same dutch oven as me! Love it…and this recipe too Laurie! Pinning. 🙂
Looks fantastic! Making this, but not telling hubs about the cauli…maybe after he eats it I will….just to see the look on his face.
This looks lovely. I love the addition of a little bacon. Yum!
Cauliflower is one of my favorite veggies, especially roasted! I just may dream about this dreamy soup tonight!
Your soup looks so creamy, I’d love to have a bowl from this delight!
Wow! I wouldn’t have thought of adding cauliflower myself too. This is seriously genious and taking some weight off too. Loving this soup and thanks for sharing the recipe. Can’t wait to make this for my niece to try it out. She’s at the stage where she only loves having soup almost with anything, rice, bread or just own it’s own. Have a great week! ♥ Jo
Roasted cauliflower is the bomb! This soup looks awesome. I’m the same way when I get a new magazine, seems as if I bookmark every recipe, lol.
I’m all about this soup. Looks wonderful!
Super yummy! I love potato soup. It is so comforting!
Love the sneaky cauliflower in this! Jason would not go near this if he knew about the cauliflower but I’m sure he’d devour it if I didn’t tell him about it!
this looks great! my boyfriend loves panera potato soup—ill have to make this for him!
My absolute favorite soup! Love the addition of the roasted cauliflower. Brilliant.
What a great idea to add roasted cauliflower to lighten it up but keep the flavor!
Perfection soup….perfectly photographed and described in execution!…The absolute ONLY thing I would change is to substitute celery râve (here in France) or celery root (the “ball” shaped celery variant) for the potato to lower the glycemic index..insulin spike risk BIG-TIME….For your readers with metabolic or diabetic concerns…this would be a good option!…Otherwise…between the roasted cauliflower (which must SOOO boost the flavor-factor)…and the perfect mélange of spice…this recipe is simply to die for…really stellar offering from an already consistently stellar blog.
Fabulous!! I love Cooking Light recipes too. Lol – and I bookmark way more recipes than I’ll ever be able to make in my lifetime. 😉
I like this. It is the best job I ve seen.
Just had to let you know how much my fiance and I enjoyed this soup. I’ve made potato soup before and loved my recipe…but, I was intrigued with your recipe becase of the addition of the cauliflower. Your recipe was the “bomb”..truely loved it and will definately make it again!!!
My dad is a huge fan of soup, so I gave this recipe a try the other day and he loved it! Thanks for being awesome.
This soup was delicious. I didn’t add the bacon, and I tried it both with and without the cheese. It was great both ways. I will have to try it again to see how the consistency really should be, because I ate half (I’m not exaggerating) of the roasted cauliflower instead of adding it to the soup. It was sooooooo good.
This soup was so majorly yummy!
Yay! So glad you liked it! 🙂
I have been stalking your blog for such a long time and finally I built up enough courage to make try one of your recipes! I’m so glad that I chose to make this soup! I know it’s not soup season anymore but to hell with that, this soup was creamy, heavenly and light. I loved every bite of it <3 The downfall, having too much leftover. Thanks for the recipe and looking forward to make more of them!
That’s great Lena!! So so glad 🙂
We made this soup this past weekend, and it was delicious!! I just shared it with a friend as well. I’m already looking forward to making it again soon. I also had to stop myself from eating all of the roasted cauliflower when it came out of the oven.
That’s awesome! I’m so glad! And I know what you mean about that cauli… totally addicting!
Delicious soup that was perfect for the abundant supply of cauliflower from my CSA share!
I’m so happy to hear it, Lisa! Thanks for taking the time to make the recipe and leave a comment! 🙂
Your recipe mentions WATER in the ingredients, but it’s not in the instructions. Mistake?
Hi Linda! I’ve removed it from the ingredient list, thanks for the heads up!
I made this with a few modifications as I had bacon grease, but no bacon. Soy milk, no cow milk. And I used yogurt at the end. And I had leftover steamed cauliflower that didn’t need to be roasted.
But this was DELICIOUS even with my lack of accurate ingredients and my husband, who asserts that he doesn’t like cauliflower, declared it fabulous and ate 2 massive bowls for dinner tonight. (Imagine that!)
Will definitely make again next time I have cauliflower and it’s a cold night. I can’t wait to make this right and roast my cauliflower as I know it’ll give it an amazing flavor. 🙂
That’s wonderful! Thank you so much for taking the time to make the recipe and also for coming back and leaving a review!
Wow. That was a lot of work. The final taste depends on the type of bacon used. Only high quality smoked will do. Not all bacon fits this category. I used thick cut bacon but sprinkled applewood seasoning on it. Also the taste at the end was quite bland. I did roast the cauliflower to the same degree as the picture. I roasted it partially one day and finished roasting the next. Perhaps this is where it went wrong. Anyways, I’m disappointed. Hope my family will eat it. There is a lot of soup! I didn’t see cheese listed in the ingredients. Perhaps an addition of cheddar would help.
Update – the soup was a whole lot better the next day. I guess the flavours had a chance to meld. I put chopped scallions and grated cheddar on top. Yum yum!
On a practical level the cauliflower should be steamed prior to pureeing instead of roasted. Roasting provides too much texture and it doesnt blend up smoothly. But a nice idea adding cauliflower to lighten it up…
I left my mirepoix chunky and only blended some of my potatoes for a heartier meal. Very good.
Hi There, I used this recipe & i love the taste of roasted cauliflower. I added a can of corn because i thought i had clicked on Potato & Cauliflower soup. It was so delicious. Thanks for sharing/