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.
Storing Leftovers
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!
Cauliflower Faves
- 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
Ingredients
- 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 shredded sharp cheddar cheese
- Kosher salt to taste
- black pepper to taste
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Soup was simple enough to make but lacked any real taste, will not make again.
I have tried many recipes from this site that are fabulous, but not this one.
Thanks for trying this recipe, Connie!
This recipe was a delicious starter base. I added white wine, fresh dill, and horseradish in addition to all of the other ingredients.
Just made your cauliflower and potatoe soup, and as with all the dishes I’ve tried of yours, it is absolutely amazing. Thanks for super great recipes!
I am so glad you are enjoying the recipes Oriana, thank you for your kind words!
When ever I google a recipe it always results in hundres of options but If I see one is by “Spend with Pennies” I always opt for your recipe as I have never cooked anything bad when its by you!
This was great!
Thank you :)
Thank you so much for the kind words Courtney, this made my day! I am so glad you are enjoying the recipes!
This recipe does not disappoint. I’ve made it twice now and found no reason to add anything except what it called for.
I am so glad you enjoy this recipe Pat!
I love how easy this recipe was. I used blanched cauliflower that I had in the freezer and didn’t know what to do with it and used a bit of butter instead of the bacon fat. Delicious
This soup was so easy to make and was delicious.
I’m so glad you enjoyed this recipe Julie!
Great recipe. I roasted 2 large carrots, and half a zucchini and added them in. Great idea. I had some flavourful Red Leicester cheese. I used my hand masher. The soup was delicious.
Those additions sound delicious! Thanks for sharing Deanne!
I’ve been searching the internet for soup recipes for years, and I have to stay that when I stumbled onto this one I was pretty excited. This is BY FAR the best soup I have ever made! It’s absolutely delicious. I followed the recipe minus cutting down the dairy to 1 cup instead of 2 and increasing the broth to 3 instead of 2, just personal preference. And you really don’t need the bacon for garnish if you don’t have any on hand but it adds a nice touch! I will definitely make this again and again!
So glad you loved this recipe, Cynthia!
Made this today. Yum!
So glad you enjoyed it Nancy!
I do not have an immersion blender, is there another way to cream this soup ?
You could also transfer the soup to a blender that can process hot liquids. Be sure to follow the instructions for blending hot liquids. I usually leave the center of the lid out, and hold a towel over it, as the steam can build up and pose a risk.