Baked Potato Cauliflower Soup

Creamy and decadent without any cream, this soup with Vitamin C-rich cauliflower is easy and the perfect dinner idea for cooler weather. Add your favorite baked potato toppings to make it your own.


  • 1 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 1/4 teaspoons salt
  • 2 lbs red potatoes, cubed, skins on
  • 1 head, large 6-7" diameter cauliflower, cut into florets
  • 8 cups water
  • 2 tablespoons scallions, diced (optional)
  • 3 slices Bacon, cooked and crumbled (optional)
  • 1/4 cup low-fat cheddar cheese, shredded (optional)

Makes 8


  1. In a large soup pot over medium-high heat, add olive oil, celery, onion and garlic. Saute for 5-7 minutes until fragrant and tender.
  2. Add in dried thyme and salt, stir to combine and toast thyme slightly.
  3. Add potatoes, cauliflower and water. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until vegetables are tender.
  4. Using a handheld stick blender, remove pot from the heat and blend soup, holding blender at a slight angle. Blend until soup is smooth. If you don't have a handheld stick blender, transfer soup in batches to a blender or food processor.
  5. Serve hot, garnished with scallions, bacon and a sprinkle of cheese.

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Nutrition facts

Per Serving

  • calories: 148
  • calories from fat: 27
  • cholesterol: 2mg
  • dietary fiber: 4.9g
  • potassium: 871mg
  • protein: 5.7g
  • saturated fat: 0.7g
  • sodium: 461mg
  • sugars: 4.1g
  • total carbohydrates: 25.1g
  • total fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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