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.

Cauliflower Cheddar Soup in the pot with a paddle full

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 to make Cauliflower Cheddar Soup

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.

cauliflower and potatoes cooking to make Cauliflower Cheddar Soup

How to Make Cauliflower Potato Soup

  1. Cook bacon until crisp, set aside.
  2. Cook onion in bacon fat until tender. Add potatoes, cauliflower, and broth/milk. Simmer until veggies are tender.
  3. Using an immersion blender, blend until smooth. Thicken and add cheese.
  4. 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.

blending cauliflower and potatoes to make Cauliflower Cheddar 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.

pot full of Cauliflower Cheddar Soup

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

Did you make this Cauliflower Potato Soup? Be sure to leave a rating and a comment below!

Cauliflower Cheddar Soup in the pot with a paddle full
4.92 from 34 votes↑ Click stars to rate now!
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Cauliflower Potato Soup

Creamy & cheesy Cauliflower Potato Soup is perfect for lunch, dinner, or to freeze for future meals!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings


  • 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.


If you'd prefer more texture, you can remove and chop more of the potato cauliflower and add the chopped veggies back to the pureed soup.
If you'd like the soup to be nice and smooth, puree all of the vegetables until smooth.
4.92 from 34 votes

Nutrition Information

Serving: 1.5cups | Calories: 357 | Carbohydrates: 33g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 752mg | Potassium: 953mg | Fiber: 3g | Sugar: 9g | Vitamin A: 489IU | Vitamin C: 40mg | Calcium: 381mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup
Cuisine American
bowls of Cauliflower Cheddar Soup with a title
close up of Cauliflower Cheddar Soup with writing
bowls of Cauliflower Cheddar Soup with writing
close up of Cauliflower Cheddar Soup in the bowl and plated with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. 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 :)

    1. Thank you so much for the kind words Courtney, this made my day! I am so glad you are enjoying the recipes!

  3. This recipe does not disappoint. I’ve made it twice now and found no reason to add anything except what it called for.5 stars

  4. 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 5 stars

  5. 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.3 stars

  6. 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!

    1. 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.