Craving a soup that's both indulgent and sneakily nutritious? Get ready to fall in love with the ultimate comfort food that will make your taste buds dance and your body thank you! Our Loaded Cauliflower Potato Soup is not just another boring soup—it's a creamy, cheesy, bacon-topped masterpiece that transforms humble vegetables into a restaurant-worthy dish you can easily make at home. Whether you're looking to impress dinner guests or simply want a soul-warming meal that doesn't skimp on flavor, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 head cauliflower, chopped
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
- Bacon bits for garnish
- Chopped green onions for garnish
Instructions
- Prepare all ingredients by washing and chopping the cauliflower into small florets, peeling and dicing potatoes into uniform cubes, and finely chopping the onion.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add diced potatoes and cauliflower florets to the pot, stirring to combine with the onions and ensure even cooking.
- Pour vegetable broth into the pot, ensuring that the vegetables are almost completely covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes until potatoes and cauliflower are tender and easily pierced with a fork.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a standard blender, blending carefully.
- Stir in heavy cream and shredded cheese, mixing until the cheese is completely melted and incorporated into the soup.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the hot soup into serving bowls and garnish with crispy bacon bits and chopped green onions.
- Serve immediately while hot, optionally with additional shredded cheese or a dollop of sour cream on top.
Tips
- • For the smoothest possible soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches. • Don't rush the simmering process—letting the vegetables cook slowly helps develop deeper, richer flavors. • For extra richness, use bone broth instead of vegetable broth. • Want to make it vegetarian? Skip the bacon and use smoked paprika for a similar depth of flavor. • Prep ingredients ahead of time to make cooking faster and more streamlined. • If the soup is too thick, add a little more broth to reach your desired consistency. • For a lighter version, substitute half-and-half or milk for heavy cream. • Garnish generously—the bacon bits and green onions aren't just decoration, they add crucial texture and flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
