Loaded Cauliflower Soup
Loaded Potato Cauliflower Soup is a healthier version of a classic loaded potato soup. It is wonderfully creamy, only uses a few ingredients and it truly delicious. Garnish it with bacon bits, grated cheese and chopped scallions for a stunning presentation.
Servings: 6 servings
Calories: 200kcal
Ingredients
- 1 head cauliflower about 1.5lbs, divided into florets
- 1 lb red potatoes peeled and diced into 2-inch pieces
- 1 tablespoon ghee or butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 6 cups chicken broth or vegetable broth
- 1 cup grated cheese see note below
- Salt and pepper to taste
Optional Toppings
- bacon bits
- grated cheddar cheese
- scallions
Instructions
Stovetop method:
- In a Dutch oven or a pot with a heavy bottom heat up ghee (or butter) and cook onions and celery until soft, about 3-5 minutes on low-medium heat.
- Add garlic and stir together until fragrant.
- Add cauliflower, potatoes and broth, bring to boil, lower the burner to medium-low and cook partially covered until potatoes and cauliflower are fork soft, about 20-30 minutes.
- Turn the heat off and let cool for a couple minutes.
- Using an immersion blender puree the soup until smooth and creamy.
- Add the cheese and stir the soup until the cheese is completely incorporated and the soup is smooth.
- Taste and season with salt and pepper.
- Serve with your favorite toppings: bacon bits, scallions, more grated cheese and/or sour cream.
Instant Pot Method:
- To make this soup in an Instant Pot, you will follow the same instructions as for the stovetop method.
- Set up the Instant Pot to Sauté and cook onions, celery and garlic in ghee until soft.
- Add cauliflower, potatoes and broth, close the lid and set to 10 minutes at high pressure.
- Allow to release naturally, remove the lid and puree with an immersion blender or standup blender.
- Stir in cheese, season with salt and pepper and serve immediately with your favorite toppings.
Notes
I used a mix of cheddar, Colby jack and parmesan cheese but you can use whatever cheese you like. Cheddar alone will work well.
For blending the soup in a standup blender, I recommend cooling the soup a little more to make it easier to handle and blend it in batches. Whichever method you choose, make sure to blend the soup thoroughly so that it has beautifully creamy and velvety texture.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 1049mg | Potassium: 753mg | Fiber: 4g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 55mg | Calcium: 183mg | Iron: 1mg