There’s nothing better than a warm, creamy bowl of soup on a chilly day. Creamy Loaded Baked Potato Soup with Cauliflower combines the rich, indulgent flavors of a classic baked potato with a healthy twist by incorporating cauliflower. This soup is creamy, cheesy, and satisfying—yet lighter, thanks to the cauliflower base. Whether you’re looking for a quick dinner, meal prep recipe, or cozy dish for a family gathering, this soup is sure to be a crowd-pleaser.
Why You’ll Love This Soup
Picture this: a steaming bowl of soup filled with tender baked potatoes, velvety cauliflower, melted cheddar cheese, smoky crumbled bacon, and fresh chives. Each spoonful is rich and indulgent, but also balanced with wholesome, nutrient-packed ingredients. It’s comfort food at its best—a dish that warms your body and soul while giving you the goodness of vegetables. Perfect for a busy weeknight or as leftovers the next day, this recipe will quickly become a favorite.
Ingredients for Creamy Loaded Baked Potato Soup
US Customary Measurements
| Ingredient | Amount |
|---|---|
| Russet potatoes (medium) | 2 |
| Cauliflower (small head, florets) | 3 1/2 cups or 16 ounces |
| Chicken broth | 1 1/2 cups |
| 1% reduced-fat milk | 1 1/2 cups |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| Light sour cream | 1/2 cup |
| Reduced-fat sharp cheddar cheese | 10 tablespoons (divided) |
| Chopped chives | 6 tablespoons (divided) |
| Center-cut bacon (or turkey bacon) | 3 slices, cooked and crumbled |
Metric Measurements
| Ingredient | Amount |
|---|---|
| Russet potatoes (medium) | 450 g |
| Cauliflower (small head, florets) | 400 g |
| Chicken broth | 360 ml |
| 1% reduced-fat milk | 360 ml |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| Light sour cream | 120 ml |
| Reduced-fat sharp cheddar cheese | 70 g (divided) |
| Chopped chives | 40 g (divided) |
| Center-cut bacon (or turkey bacon) | 3 slices, cooked and crumbled |
Step-by-Step Instructions
1. Cook the Potatoes
Preheat your oven to 400°F (200°C). Pierce the russet potatoes with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for 40-45 minutes, or until tender when pierced with a knife. Once done, let the potatoes cool slightly, peel off the skin, and roughly chop them into small chunks. Set aside.
2. Cook the Cauliflower
While the potatoes are baking, steam or boil the cauliflower florets until tender, about 10 minutes. Drain the cauliflower and set it aside to cool slightly.
3. Blend the Soup Base
In a large pot, combine the cooked cauliflower, chicken broth, and milk. Using an immersion blender, blend the mixture until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and blend until silky smooth. Return the blended soup base to the pot.
4. Add the Potatoes and Seasonings
Add the chopped potatoes to the pot with the blended cauliflower soup base. Stir gently to incorporate the potatoes. Season the soup with kosher salt and freshly cracked black pepper to taste. Heat over medium-low heat, stirring occasionally to prevent the soup from sticking to the bottom of the pot.
5. Stir in Cheese and Sour Cream
Add 8 tablespoons of the shredded cheddar cheese and the light sour cream to the soup. Stir well until the cheese is fully melted and the soup reaches a velvety consistency. Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.
6. Garnish and Serve
Ladle the soup into bowls. Top each serving with the remaining 2 tablespoons of shredded cheddar cheese, chopped chives, and crumbled bacon. Serve hot and enjoy the ultimate bowl of creamy, comforting goodness.
What Makes This Soup Healthy?
This recipe lightens up a traditionally heavy dish by incorporating healthy swaps like cauliflower and reduced-fat dairy. Here’s why this soup is a better-for-you version:
- Cauliflower: Low in carbs and calories, cauliflower is a nutrient powerhouse packed with fiber, vitamins C and K, and antioxidants.
- Russet Potatoes: Potatoes provide a comforting starchiness while contributing potassium and vitamin B6.
- Reduced-Fat Dairy: Using 1% milk, reduced-fat cheddar, and light sour cream ensures you still get the creamy texture without the extra calories or fat.
- Bacon Alternatives: Opting for center-cut bacon or turkey bacon keeps the flavor while cutting down on fat.
Expert Tips for the Perfect Potato Soup
- Use Fresh Cauliflower: Fresh cauliflower creates the creamiest base, but frozen cauliflower works in a pinch—just thaw and drain it well before blending.
- Texture Control: If you prefer a chunkier soup, reserve some cauliflower and potato pieces before blending and stir them in after.
- Make It Vegetarian: Swap chicken broth with vegetable broth and skip the bacon for a vegetarian-friendly option.
- For Extra Creaminess: Add a splash of heavy cream or unsweetened coconut milk for an even richer consistency.
Serving Suggestions
- Pair It With: A crusty loaf of bread or garlic bread for dipping into the creamy soup.
- Add a Salad: A crisp green salad with vinaigrette balances the richness of the soup.
- Extra Toppings: Try topping the soup with crispy fried onions, diced avocado, or a dollop of plain Greek yogurt for added flavor.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of milk or broth to thin the soup, if needed.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 13 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Note: Nutritional values are approximate and will vary depending on specific ingredients used.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Substitute the milk with unsweetened almond milk or coconut milk and use dairy-free cheese and sour cream.
2. What can I use instead of bacon?
For a vegetarian topping, try crispy chickpeas, roasted mushrooms, or smoked paprika for a similar smoky flavor.
3. Can I prepare this soup ahead of time?
Absolutely! This soup reheats wonderfully, so you can make it a day in advance and store it in the fridge.
4. Can I substitute sweet potatoes for russet potatoes?
Yes, sweet potatoes work beautifully in this recipe and add a natural sweetness, although the flavor will change slightly.
5. What if I don’t have an immersion blender?
A regular blender works perfectly. Just blend the soup base in batches to avoid hot liquid spills.
6. How can I make the soup thicker?
To thicken the soup, let it simmer uncovered for a few extra minutes, or stir in a tablespoon of cornstarch dissolved in cold water.
Final Thoughts
Creamy Loaded Baked Potato Soup with Cauliflower is everything you love about comfort food—rich, cheesy, and indulgent—with a healthy twist that makes it guilt-free. Perfect for family dinners, meal prepping, or a cozy night in, this soup delivers on flavor while keeping things light.
So grab your ingredients, roll up your sleeves, and treat yourself to a bowl of this velvety, nutrient-packed soup. It’s time to savor the ultimate comfort food with a healthy upgrade!
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Creamy Loaded Baked Potato Soup with Cauliflower
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Creamy Loaded Baked Potato Soup with Cauliflower is the perfect combination of indulgent and healthy! It’s rich, cheesy, and comforting, with a creamy cauliflower base that lightens it up without sacrificing flavor. Whether you’re preparing dinner for the family or meal-prepping for the week, this soup will leave everyone asking for seconds.
Ingredients
- 2 medium russet potatoes (washed and dried)
- 1 small head cauliflower (about 3 1/2 cups or 16 ounces, stem removed and cut into florets)
- 1 1/2 cups chicken broth
- 1 1/2 cups 1% reduced-fat milk
- Kosher salt and freshly cracked black pepper (to taste)
- 1/2 cup light sour cream
- 10 tablespoons of reduced-fat sharp cheddar cheese (grated)
- 6 tablespoons chopped chives (divided)
- 3 slices center-cut bacon (cooked and crumbled (or turkey bacon, if preferred))
Instructions
- Cook the Potatoes: Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for about 40-45 minutes or until soft. Remove from the oven, allow them to cool, then peel and roughly chop. Set aside.
- Cook the Cauliflower: While the potatoes bake, steam or boil the cauliflower florets until they are very tender, about 10 minutes. Drain and set aside.
- Blend the Soup Base: In a large pot, combine the cooked cauliflower, chicken broth, and milk. Utilize an immersion blender to blend the mixture until it reaches a silky, smooth consistency. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
- Add Potatoes and Seasonings: Add the chopped potatoes to the pot with the blended cauliflower mixture. Stir in salt and pepper to taste, and heat the soup over medium-low heat, stirring occasionally.
- Add Cheese and Sour Creme: eaStir in 8 tablespoons of the shredded cheddar cheese and the sour cream, mixing until the cheese is melted and fully incorporated. Adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with the remaining cheddar cheese, chopped chives, and crumbled bacon. Serve hot and enjoy your cozy, comforting bowl of loaded baked potato soup!
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bacon.
- Storage Tips: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Reheating Instructions: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup becomes too thick.
- Customization: Feel free to add other toppings like crispy fried onions, diced avocado, or a dollop of Greek yogurt for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American