It’s day three of The Simple List’s Seven Days of Soup and what better way to warm up from the cold weather than with a bowl of hot, baked potato soup. It’s creamy, it’s delicious, but it has a surprise twist that will have you feeling more satisfied and less guilty.
This original recipe came from my fellow foodie Annie over at Take A
This soup uses cauliflower as the base as opposed to heavy cream, flour
What’s so great about this dish is the ability to add tons of vegetables, while keeping the flavor comforting. This is a good one for kids or picky eaters – who doesn’t love baked potato soup, and when you top it with a little bit of bacon or smoked cheddar you still get lots of flavor with only a little indulgence. Feel free to add diced carrots, frozen peas, or sliced mushrooms to the soup. Just keep in mind, the carrots will need longer to cook and soften in the soup so add them right around the time you add the potatoes in. Also note, the smaller you chop, the quicker it cooks. I suggest chopping the potatoes into bite-sized pieces, about 1/2″ cubes. If you decide to add carrots, chop the carrot into 1/4″ slices, then chop those slices in half.
Let’s talk about toppings. Here, the possibilities are endless. But it’s such a great way to customize the dish to each person’s preference. Often times, especially if you’re cooking for a large family or group, not everyone wants the same thing. But instead of cooking four different dishes, let each person pick how they want to customize their meal. This is great for kids who want to feel involved in the cooking process but also want what they want. You can top the soup with uncured sugar-free bacon, chives, green onions, Cholula or hot sauce, jalapeños, avocado, shredded cheese (regular or vegan), cilantro, parsley, a drizzle of olive oil, ground beef or chicken…like I said, the possibilities are endless.
Below I’ve listed the Dylan (and Whole30) approved copy-cat cauliflower/baked potato soup recipe. The original recipe from
- 2 tbsp olive oil
- 1 yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 bags of precut cauliflower florets (normally against pre-cut veggies but I hate cutting cauliflower)
- 4 medium russet potatoes, peeled and diced
- 4 c vegetable broth (Imagine Organic No-Chicken broth is my absolute favorite)
- salt and pepper to taste
- 1/2 tsp cayenne pepper
- For Garnish, all optional
- olive oil drizzle
- green onion
- uncured, sugar-free bacon
- in a soup pot, heat olive oil over medium-high heat
- add the onion, garlic, salt, pepper and cayenne pepper, then sauté until the onions are translucent
- add cauliflower florets to the pot and pour in broth
- reduce heat to medium and cover the pot
- let simmer for 15-20 minutes, until cauliflower slips off a fork when pierced
- puree the mixture until smooth, preferably using an immersion blender (mine is linked above) or divvy soup into batches and blend in a high-speed blender and return to pot
- add in diced potatoes (and carrots or other vegetables you choose to add) and cook on medium-low until tender; the potatoes and carrots may take 30-40 minutes; stir occasionally
- add a pinch more of salt and pepper to taste, if the soup is too thick you can add a bit more broth
- dish into bowls and top with desired garnishes
- the addition of potatoes is completely optional. the soup is delicious and creamy without the added texture. if you want to add more creaminess, stir in half a can of unsweetened coconut milk after pureeing the soup smooth.