This Creamy Cauliflower Potato Soup is simple, healthy and delicious! Potato soup made lighter by pureeing roasting cauliflower and stirring it into a thick and flavorful potato soup. Top with crisp bacon and sliced green onion. This recipe serves 8 (1¼ cup) servings.
I’m going to go ahead and just say it, I love this Creamy Cauliflower Potato Soup (and even better) my entire family loves this light and healthy soup.
It’s creamy, flavorful, hearty and yet still remarkably light. It’s as simple as roasting cauliflower, pureeing it with milk and stirring it into a creamy potato soup of sautéed onions, garlic, thyme and chicken broth. The pureed cauliflower not only adsd to the creaminess of this soup, but also allows you to cut back on potatoes making this soup a little lighter. Yay!
Even with the bacon.
To Make This Creamy Cauliflower Potato Soup You Will Need:
- cauliflower florets – Once cooked and pureed it adds a delicious light and creamy texture.
- avocado oil – Or substitute with extra light olive oil.
- kosher salt – Enhances flavor to the soup.
- milk – Adds lusciousness and creaminess
- bacon – Lends distinct smoky bacon flavor. I like to use center cut bacon.
- yellow onion – Adds a subtle sweet onion flavor.
- garlic – Adds another layer of flavor to the soup.
- russet potatoes – Lends a creamy texture with earthy flavor.
- yukon gold potatoes – Adds a buttery texture with a subtle sweet flavor.
- low-sodium chicken broth – May substitute with vegetable broth.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- bay leaf – Adds a somewhat minty or pine-y flavor with hints of black pepper.
- freshly ground black pepper – This will add some subtle bite and flavor.
- plain nonfat greek yogurt – Or substitute with sour cream.
Preheat your oven to 400° and line a rimmed metal baking sheet pan with parchment.
Break up the 1 pound of cauliflower into florets and place them onto the prepared pan. Drizzle with 1 tablespoon of olive oil or avocado oil and a sprinkle of kosher salt. Roast the cauliflower on the middle rack of your preheated oven for 20-25 minutes, rotating the pan halfway through.
Once roasted, add to a blender with 1-1/2 cups milk.
Puree until smooth.
Meanwhile, place bacon in a large dutch oven, heat to medium/medium-low and cook until crispy.
Transfer the bacon to a paper towel lined plate and set off to the side.
To the bacon fat add in 1 diced yellow onion, the white and light green parts of 4 green onions (reserve the dark for serving) and 4 cloves minced garlic.
Sauté those for 5-8 minutes until soft and translucent.
Next add in 1 pound both peeled and chopped Yukon gold and russet potatoes, 6 sprigs fresh thyme and 1 bay leaf. Pour in 4 cups low sodium chicken broth.
Cover, increase the heat to high an bring the broth to a boil. Once at a boil, reduce the heat to low and cook the potatoes at a simmer for 15-20 minutes (depending on their size) until they are fully cooked and a fork pierces easily.
Remove and discard the thyme stems and bay leaf.
Once the potatoes are cooked, use a immersion blender to blend the soup to a desired consistency.
I puree it leaving it a little chunky. However you can puree it as smooth (or as chunky) as you’d like.
Stir in the cauliflower puree and 1/2 cup plain nonfat greek yogurt or use sour cream.
Season with 2 teaspoons kosher salt or to taste.
Ladle the soup into bowls and top with the reserved dark green parts of the green onion, chopped bacon and more black pepper. Make it even more indulgent with a sprinkle of cheddar cheese.
This cauliflower potato soup is SO good.
The cauliflower doesn’t steal the show and it tastes just like the potato soup you know and love. However, I just felt less guilty about eating an entire bowl.
And with a hunk of crusty sourdough.
Enjoy! And if you give this Creamy Potato and Cauliflower Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
