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Cauliflower Potato Soup

This cauliflower potato soup is everything! It's so cozy, comforting and loaded with flavor. Top it with crunchy chipotle bacon and fresh chives for the ultimate bowl.
5 from 18 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 4 garlic clothes, minced
  • kosher salt and pepper
  • 4 cups cauliflower florets (1 small to medium whole cauliflower)
  • 4 medium gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 4 slices bacon, chopped
  • ½ teaspoon chipotle chili powder
  • ½ cup cream
  • fresh chives, for garnish

Instructions 

  • Heat the olive oil in a large pot over medium-low heat. Add in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened - about 5 minutes. Stir in the cauliflower and potatoes.
  • Pour in the stock. Bring the mixture to a boil. Reduce it to a simmer, cover and cook until the cauliflower and potatoes are softened, about 10 to 15 minutes.
  • While the soup simmers, make the bacon. Heat the bacon in a skillet over medium-low heat. Sprinkle on the chipotle chili powder. Cook until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
  • Carefully transfer the cauliflower soup mixture to a blender. You can also use an immersion blender, but I like to use a regular high powered blender because it gets so silky smooth. Cover the blender with a towel and carefully blend until smooth.
  • Pour the mixture back into the pot and heat over low heat. Stir in the cream. Taste the soup and season with more salt and pepper - you most likely will need ½ to 1 teaspoon more of salt, maybe more depending on the flavor of your stock. Heat the soup until warm.
  • Serve in bowls topped with the chipotle bacon and fresh chives. YUM.
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