If you’re a fan of thick, hearty soups, you’re going to l-o-v-e this Loaded Potato & Cauliflower Soup recipe!
Potato soups and cauliflower soups are both popular as comforting cold weather recipes, so why not combine the two? You get the best of both world with this soup – thick and rustic with earthy vibes from both the potatoes and cauliflower. You’ll notice the hint of nuttiness from cauliflower, but it’s not overpowering since it only makes up a portion of the soup base.
Oh, and bacon. There’s bacon.
I start this recipe off by crisping up the bacon. Then take advantage of that delicious bacon fat to cook the rest of the recipe. And that crispy bacon becomes the preferred garnish for the soup. Because bacon is the best way to both start and end a recipe. Right?
This soup can be customized in a couple different ways.
First off, if you want a chunkier soup, you can use a slotted spoon to remove some of the potato pieces before you blend the rest of the soup. Then, after the soup is blended, add the reserved potato back in.
If you want a rustic-style soup, all blended but not totally smooth, just don’t blend it as long.
And finally, for a super smooth soup, keep blending away. Actually, use a Vitamix if you have one instead of the immersion blender for a super silky version. Or just keep at it with that immersion blender.
Another way to customize it is to add more bone broth (or up to a cup of coconut milk) to make it thinner if that’s your jam. I prefer really thick, stick-to-your-ribs soup. If it stays on the spoon when you flip it over… YAS. That’s where it’s at! But if you prefer a thinner soup, follow your heart. I’m not going to stop you.
You can also add in whatever toppings you’d like! Fancy some cheese or sour cream on top? Go for it, if you tolerate dairy. Want to skip the green onions and go all out on the chives? Be my guest.
I’ve also added leftover chicken to this soup before to bulk it up a bit and make it a full meal. I imagine leftover pulled pork would be an amazing addition, too!
Loaded Potato & Cauliflower Soup Recipe
- 4 slices bacon, halved
- 6 scallions, thinly sliced, white and green parts separated
- 1 garlic clove, minced
- 4-5 cups cubed russet potatoes (roughly 2 pounds – peel them if you like, but I don’t!)
- 2 1/2 cups chopped cauliflower (about 1/2 a head of cauliflower)
- 3 cups bone broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh rosemary
- 1 teaspoon paprika
- 1/2 teaspoon fresh thyme
- 2 tablespoons sliced chives, for garnish
- Heat a soup pot or dutch oven over medium-high heat. Cook the bacon until browned and crisp, then transfer to a plate.
- Add the white parts of the scallions and garlic to the pot and sauté in the bacon fat for about 1 minute, or until fragrant and translucent. Add the potatoes and cauliflower to the pot and cook for an additional 5 minutes. Add the bone broth, sea salt, ground pepper, rosemary, paprika, and thyme. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until the potatoes are soft and they slide off easily when pierced by a fork.
- Optional: For a chunky soup, use a slotted spoon to remove some of the potatoes from the soup.
- Use an immersion blender to blend the soup until smooth. It can take 5 or so minutes to get a very smooth soup, so keep blending! If you want to thin the soup, add additional bone broth (or coconut milk) until it’s how you like it. If you removed potato chunks, add the reserved potatoes back into the pot and stir.
- Crumble the bacon. When serving, top with crumbled bacon, the green parts of the scallions, and chopped chives if desired.