Craving a soup that’s creamy, cheesy, and packed with hearty ingredients? This Loaded Cauliflower and Cheddar Potato Soup is the ultimate cozy dish. Combining the nuttiness of cauliflower, the comforting starchiness of potatoes, and the richness of sharp cheddar cheese, it’s a lighter twist on a classic loaded potato soup without sacrificing flavor.
Top it off with crispy bacon, green onions, and extra cheese, and you’ve got a soup that’s just as good as your favorite baked potato, but in a warm, satisfying bowl.
Why You’ll Love This Recipe
- Rich and Creamy: A velvety base made with cheddar cheese and cream is irresistibly indulgent.
- Hearty and Satisfying: Potatoes and cauliflower make it filling while keeping it balanced.
- Lighter Option: By incorporating cauliflower, this soup has a lower carb count than traditional potato soup.
- Customizable: Add your favorite toppings to make it your own.
Ingredients
Here’s what you’ll need to create this hearty soup:
- 1 medium head of cauliflower, cut into florets (about 6 cups)
- 3 medium potatoes, peeled and cubed (Yukon Gold or Russet work best)
- 1 tbsp olive oil
- 4 slices bacon, chopped (optional)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: sour cream, green onions, crispy bacon, or extra cheese
Kitchen Equipment
You’ll need the following tools:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or traditional blender
- Ladle for serving
Step-by-Step Directions
1. Cook the Bacon (Optional)
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables
- Add the olive oil to the pot if not using bacon fat. Sauté the onion for 5–6 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Cook the Potatoes and Cauliflower
- Add the cubed potatoes, cauliflower florets, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Blend the Soup
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potato and cauliflower chunks intact. If using a traditional blender, work in batches and return the soup to the pot.
5. Add Milk, Cream, and Cheese
- Stir in the milk, heavy cream, and smoked paprika. Gradually add the cheddar cheese, stirring until melted and smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
- Season with salt and pepper to taste.
6. Serve and Garnish
- Ladle the soup into bowls and top with your favorite toppings, such as crispy bacon, sour cream, green onions, or extra cheddar cheese.
Tips for Success
- Cheese Matters: Use freshly grated cheddar for the smoothest texture. Pre-shredded cheese can result in a grainy soup due to added anti-caking agents.
- Cauliflower Alternative: Frozen cauliflower works just as well—just add it directly to the pot without thawing.
- Creamy or Chunky: Blend all of the soup for a silky finish, or leave some chunks of potato and cauliflower for a heartier texture.
- Extra Flavor: Add a splash of Worcestershire sauce or a pinch of cayenne pepper for a flavor boost.
Storing & Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: While this soup freezes well, the texture of the dairy may change slightly. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.
Serving Suggestions
Pair this soup with simple sides for a complete meal:
- Bread: Serve with crusty sourdough, garlic bread, or warm dinner rolls.
- Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.
- Drinks: Pair with a light beer, sparkling cider, or a glass of Chardonnay.
FAQ
Can I make this soup vegetarian?
Yes! Skip the bacon and use vegetable broth to make it vegetarian-friendly.
Is this soup gluten-free?
Yes, as long as your broth and toppings are certified gluten-free.
Can I use plant-based milk and cheese?
Absolutely! Use almond or oat milk and a dairy-free cheddar alternative to make the soup vegan.
How can I make it spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce for a spicy kick.
A Bowl Full of Comfort
This Loaded Cauliflower and Cheddar Potato Soup is the perfect mix of indulgent and wholesome, making it a crowd-pleasing favorite for any occasion. Whether you’re serving it as a cozy dinner or a delicious starter, this soup is guaranteed to impress.
If you give this recipe a try, let us know how it turned out! Share your experience in the comments below, and don’t forget to subscribe to our blog for more comforting, flavor-packed recipes. Enjoy every spoonful! 🥦🧀🥔✨