Cheesy Potato Cauliflower Soup

Sometimes, you know it’s a good soup day based on the weather. Other times, you know because your sous chef comes home with a loose tooth. This meal was for the latter reason…but this soup would be good if you only find yourself in the former situation too! We started with red skinned potatoes, mixed them with some cauliflower, blended everything together, and then invited some cheesy goodness to the party before topping everything off with crispy crumbled bacon! It was a big, tooth friendly hit in the end.

We served our soup as an entree in large bowls, but it would be great as a dinner component served with a side salad and/or some dipping bread like our Dinner Rolls!

Time: 45 Minutes

Ingredients: (Makes about 6 servings)

  • 4 Medium Red Potatoes
  • 1/2 Head of Cauliflower
  • 3 Cups Vegetable or Chicken Stock
  • 1 Onion
  • 2-3 Celery Stalks
  • 3-4 Strips of Bacon
  • 1 Tablespoon Butter
  • 1 Tablespoon All Purpose Flour
  • 1 Cup Milk
  • Shredded Cheddar Cheese (amount to your liking)
  • Optional: Black Pepper and Chives


  • Cut your potatoes and cauliflower into small pieces (the smaller you get, the quicker it will cook in the pot later), and place them together in a soup pot. Then, cover with water, and bring to a boil. Continue to boil until everything is soft enough to be easily pierced with a fork.
  • As your potatoes and cauliflower start cooking, dice your onion and celery finely, and place into a bowl…set aside.
  • Slice your bacon (removing excess fat as you like) into thin strips. Then, heat up a pan with a little spray oil in it, and add your bacon. Cook until crispy, and transfer the strips to a paper towel. Be sure to leave rendered fat in the pan for…
  • Turn the flame back on under your bacon rendering pan, and add in your onions and celery. Sautee until they start to caramelize (about 10 minutes), stirring occasionally.
  • When your potatoes and cauliflower are ready, drain the water, pour them back into your pot, and mash to break up any large chunks.
  • Pour in your veggie stock, and when your onions/celery are done, add them in too. Then, use an immersion blender to puree everything. Transfer back to your stove, and bring back to a simmer.
  • Now to make your cheese component:
    • Melt your butter in another pan, and when it’s melted, add your flour. Stir to combine, and let cook for about 60 seconds.
    • Whisk in your milk and shredded cheese so that there are no lumps, and bring back to a simmer.
    • When your sauce has thickened a bit, pour it all into your pureed veggies pot.
  • Add in any black pepper as needed to taste.
  • When your soup is simmering again, you’re ready! Scoop, top with crispy bacon and chives, devour, and enjoy!

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