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Creamy Cauliflower Potato Soup

Creamy Cauliflower Potato Soup

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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.
Course Soups, Stews & Chilis
Cuisine American
Keyword bacon, cauliflower, cheddar, green onions, healthy, light, potato, soup
Prep Time 20 mins
Cook Time 30 mins
Additional Time 30 mins
Total Time 1 hr 20 mins
Servings 8 servings
Calories 231
Author Laurie McNamara


  • 1 pound cauliflower cut into florets
  • 1 tablespoons olive oil
  • 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.


Serving: 10ounces | Calories: 231kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 739mg | Potassium: 902mg | Fiber: 4g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 46mg | Calcium: 113mg | Iron: 2mg