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Lingonberrylane

Cauliflower and Potato Soup

By

I am obsessed with soup. This is my attempt to make a healthier loaded baked potato soup. Without using butter or cream in the soup, I can load up on extra toppings!

Rate this recipe 2.8/5 (17 Votes)

Ingredients

  • 4 slices bacon
  • 1 head of cauliflower
  • 4 large russet potatoes
  • 1 white onion
  • 2 celery stalks
  • carrots (I used a handful of baby carrots)
  • 4 cups low sodium chicken stock
  • salt and pepper
  • Toppings (optional):
  • sour cream
  • grated cheese
  • chopped bacon
  • green onions

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Fry bacon until crisp. Set aside. Transfer 2 tbsp bacon fat to a large pot and sauté chopped onions, celery and carrots.

Step 2

Peel potatoes and chop two. Wash and cut up cauliflower. Add to pot and cover with chicken stock. Simmer.

Step 3

Chop remaining two potatoes and cook in a separate pan of salted boiling water.

Step 4

When potatoes and cauliflower are tender. Puree.

Step 5

When your two separate potatoes are tender add to pureed soup and mash slightly. This will give you a chunky chowder texture.

Step 6

Season with salt and pepper and top with fixings of your choice.

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