Cauliflower potato soup is a quick and creamy soup with a velvety texture and a deliciously rich flavor.
You’d never guess that it’s not filled with heavy cream or butter! A sprinkle of bacon and some sharp cheddar are favorite additions.
An Easy Meal
We love cauliflower recipes and this soup is no exception! Here’s why we love it so much:
- Made with simple ingredients you likely have on hand.
- This is an inexpensive meal with big flavor.
- The creaminess of this soup comes from the vegetables, not the addition of heavy cream.
- This is a one-pot wonder meaning few dishes and little cleanup.
- This soup reheats well for lunches throughout the week.
Ingredients and Variations
We love this soup recipe for its simple ingredients. Much like a butternut squash soup, the creamy texture comes from vegetables instead of loads of heavy cream (although you can add a little bit of cream if you’d like).
VEGETABLES: Potatoes and cauliflower (and not heavy cream) give this soup its color and creamy texture. But feel free to add roasted carrots, leeks, or mushrooms for a heartier soup.
SOUP BASE: Chicken broth and milk create the base for this soup. Milk is added for a creamy flavor while a little bit of cornstarch helps to thicken it.
SEASONINGS: Similar to a potato soup, bacon, onions, and garlic add great flavor. Use sharp cheddar to add a great cheesy flavor.
How to Make Cauliflower Potato Soup
- Cook bacon until crisp, set aside.
- Cook onion in bacon fat until tender. Add potatoes, cauliflower, and broth/milk. Simmer until veggies are tender.
- Using an immersion blender, blend until smooth. Thicken and add cheese.
- Season & garnish with bacon and enjoy.
This soup can also be made in the slow cooker following the same method as our fave Crock Pot Potato Soup.
Creamy or Chunky
If you’d prefer more texture, you can remove and chop more of the potatoes and cauliflower. Add the chopped veggies back to the blended soup.
If you’d like the soup to be really smooth, puree all of the vegetables.
Keep cauliflower cheddar soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove.
Freeze chilled soup in zippered bags with the date labeled on the outside for up to 2 months.
PRO TIP: Freeze in quart-sized bags and thaw overnight in the refrigerator. Bring to school or work for an easy, healthy lunch!
- Roasted Cauliflower Tacos – simple & delicious
- Bacon Cheddar Cauliflower Tots – snack, appetizer, or side dish
- Crispy Cauliflower Wings – a low carb favorite
- Air Fryer Cauliflower – ready in 20 minutes
- Baked Cauliflower Mac and Cheese – so cheesy
Did you make this Cauliflower Potato Soup? Be sure to leave a rating and a comment below!
Cauliflower Potato Soup
- 2 slices bacon chopped
- ½ onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 cups whole milk
- 1 pound baking potatoes about 2 cups peeled and diced
- 2 cups cauliflower florets washed & dried
- 1 tablespoon cornstarch or as needed
- 1 cup sharp cheddar cheese shredded
- Kosher salt to taste
- black pepper to taste
- Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
- Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
- Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
- Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
- Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
- Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
- Top with crispy bacon and serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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