Creamy Cauliflower Potato Soup

This Creamy Cauliflower Potato Soup is simple, healthy and delicious! Potato soup made lighter by pureeing roasted 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.

Course Soups, Stews & Chilis

Cuisine American

Keyword bacon, cauliflower, cheddar, green onions, healthy, light, potato, soup

Prep Time 20

Cook Time 30

Additional Time 30

Total Time 1 20

Servings servings

Calories 212

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

To Reheat:

Pour soup into a pot and heat over medium-low, stirring often until hot.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition