If you’re on the hunt for a soup that’s creamy, cozy, and packed with flavor, this Loaded Cauliflower Potato Soup is about to become your new favorite. Perfect for chilly days, this recipe brings together the rich, hearty feel of a loaded potato soup with a healthier twist — cauliflower! By combining potatoes with cauliflower, we create a silky, thick soup that’s still indulgent but offers a low-carb option. Plus, it’s packed with veggies without compromising on that classic “loaded” flavor.
Whether you’re looking for a lighter version of a comfort classic, want a delicious meal-prep option, or simply need to sneak more veggies into your diet, this soup is a fantastic choice. Garnish with all your favorite toppings — shredded cheese, crispy bacon, chives, and sour cream — to get that fully loaded experience in every bite.
Why You’ll Love This Loaded Cauliflower Potato Soup
This recipe is a winner for all types of eaters. Here’s why:
- It’s healthier than traditional loaded potato soup thanks to the addition of cauliflower, which helps reduce carbs and add fiber.
- Customizable for dietary preferences – easily make it vegetarian or vegan with a few swaps.
- Rich and creamy texture without requiring heavy cream.
- Simple ingredients make this an affordable yet comforting meal for the whole family.
- Perfect for meal-prepping and stays fresh in the fridge or freezer for easy lunches and dinners.
Ingredients for Loaded Cauliflower Potato Soup
Here’s what you’ll need to make this hearty and wholesome soup:
- 1 head of cauliflower, chopped into florets
- 3 medium potatoes, peeled and diced (Yukon gold or russet potatoes work well for their creaminess)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium recommended for flavor control)
- 1 cup milk or a dairy-free alternative (almond milk or oat milk work well)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream or Greek yogurt (for creaminess and tang)
- 4 strips of bacon, cooked and crumbled (optional, for garnish)
- Salt and pepper, to taste
- Fresh chives or green onions, chopped for garnish
Equipment Needed
- Large stockpot or Dutch oven
- Immersion blender or countertop blender (for smooth, creamy soup)
- Ladle for serving
- Sharp knife and cutting board for chopping vegetables
How to Make Loaded Cauliflower Potato Soup
This soup comes together in just a few steps. Let’s dive into the process:
1. Sauté the Aromatics
In a large stockpot or Dutch oven, heat a little oil or butter over medium heat. Add the diced onion and cook until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the Cauliflower and Potatoes
Add the chopped cauliflower and diced potatoes to the pot, stirring to combine with the onion and garlic mixture. Season lightly with salt and pepper to build flavor at each step.
3. Pour in the Broth and Simmer
Pour in the vegetable or chicken broth, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the cauliflower and potatoes are tender when pierced with a fork.
4. Blend the Soup
Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend completely. If you prefer some texture, leave a few chunks of potato and cauliflower. Alternatively, you can transfer the soup in batches to a countertop blender — just be careful with the hot liquid.
5. Add Milk, Cheese, and Sour Cream
After blending, return the soup to the stovetop over low heat. Stir in the milk, shredded cheese, and sour cream (or Greek yogurt) until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper as needed.
6. Garnish and Serve
Ladle the soup into bowls and top with your favorite loaded potato toppings: crispy bacon, extra cheese, chives, or a dollop of sour cream. Serve hot and enjoy!
Tips for the Perfect Loaded Cauliflower Potato Soup
- For a thicker soup, you can reduce the broth slightly or add an extra potato.
- For an ultra-smooth texture, make sure to blend completely. An immersion blender is convenient, but a high-speed blender will create a silkier consistency.
- Add a hint of spice with a pinch of smoked paprika, cayenne, or black pepper for a deeper flavor profile.
- Make it dairy-free by using almond milk and omitting the cheese or using a dairy-free cheese substitute.
- Boost protein by stirring in cooked shredded chicken or adding a can of white beans before blending.
Recipe Variations
- Vegan Version: Swap out the milk with a non-dairy alternative, use vegan cheese, and skip the bacon or use plant-based bacon crumbles.
- Extra Veggies: Add chopped carrots, celery, or even a handful of spinach or kale for an added veggie boost.
- Loaded Baked Potato Twist: If you want to amp up the baked potato flavor, top each bowl with roasted potato skins or diced baked potato for added texture.
Storing and Reheating Loaded Cauliflower Potato Soup
Refrigerator
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a little extra broth or milk as the soup can thicken in the fridge.
Freezer
This soup freezes well, although the texture may change slightly due to the dairy. Freeze in airtight containers or freezer-safe bags for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop. Again, add a splash of broth or milk to adjust the consistency if needed.
FAQs for Loaded Cauliflower Potato Soup
Q: Can I make this soup without potatoes?
A: Yes, you can make it entirely with cauliflower if you’re looking to cut carbs further. You may need to adjust the amount of broth to achieve your desired thickness.
Q: Can I use frozen cauliflower?
A: Absolutely! Frozen cauliflower works well and saves prep time. Simply add it to the pot directly from frozen and cook until tender.
Q: How can I make this soup richer?
A: For a more indulgent soup, you can add a splash of heavy cream or half-and-half, or even a dollop of cream cheese. The soup will be extra creamy and smooth.
Q: Is there a way to add more protein?
A: Yes, add cooked, shredded chicken, turkey, or even some beans. These additions make the soup more filling and add protein.
Q: Can I use a food processor instead of a blender?
A: A food processor can work in a pinch, but be cautious with hot liquids. Alternatively, mash some of the vegetables by hand for a chunkier texture if a blender isn’t available.
Serving Suggestions and Pairings
This soup is filling on its own, but here are some sides and drinks that pair beautifully with it:
- Sides: Serve with a slice of crusty sourdough or garlic bread for dipping. A side salad with a tangy vinaigrette can also balance the creaminess of the soup.
- Drink Pairings: Pair this soup with a glass of Chardonnay or a light-bodied beer. For a non-alcoholic option, a sparkling water with lemon complements the richness.
Try This Deliciously Creamy Loaded Cauliflower Potato Soup Today!
There’s nothing quite like a bowl of warm, creamy soup, especially when it’s loaded with all the best toppings! This Loaded Cauliflower Potato Soup offers a lighter, veggie-packed version of a classic, making it a wonderful choice for both weeknight dinners and cozy weekend lunches. Not only is it easy to make, but it’s also incredibly versatile and can be adjusted for various dietary needs.
Give this recipe a try, and let us know what you think! Don’t forget to share this recipe with friends and family, and if you loved it, subscribe to our blog for more delicious recipes.