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Close-up of cauliflower and potato soup in a bowl.

Loaded Baked Potato and Cauliflower Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 4 large slices thick-cut bacon
  • 2 onions chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 large russet potatoes cut into ½-inch pieces
  • 1 medium head cauliflower cut into small florets
  • 8 cups chicken stock or vegetable stock
  • sour cream, chopped fresh chives, and grated cheddar cheese for serving


  • Heat a large dutch oven over medium heat.
  • Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat had released from the bacon. Using tongs, transfer the bacon to a paper towel-lined plate. Set aside.
  • Add the onions, salt, and pepper to the dutch oven and cook, stirring occasionally, until the onions are soft and translucent; about ten minutes.
  • Stir in the potatoes, cauliflower, and stock. Increase the heat to high and let come to a boil.
  • Reduce to a bubbly simmer and cook, stirring occasionally, until the potatoes are very soft; about 15-20 minutes.
  • While the soup simmers, chop or tear the bacon into bite-size pieces and set aside.
  • Using a blender in batches, or immersion blender, puree the soup until all chunks disappear. Taste and adjust seasoning if necessary.
  • Serve topped with bacon, sour cream, chives, and cheese. Enjoy!