By Hangry Economist
Cauliflower and Baked Potato Soup
Instructions
Prep:10minCook:40min
This cauliflower and baked potato soup has all the flavors of a twice baked potato, but without all the heaviness. The cauliflower lightens it up and adds some extra veggies, but you can't tell, I promise. It's creamy, cheesy, cozy, and so so tasty.
Updated at: Thu, 17 Aug 2023 12:04:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories449.9 kcal (22%)
Total Fat27.1 g (39%)
Carbs28.3 g (11%)
Sugars8.9 g (10%)
Protein24.1 g (48%)
Sodium1456.5 mg (73%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 poundgolden potatoes
yellow, cut into small cubes
1 headcauliflower
cut into small chunks
6slices of bacon
cut into squares
1white onion
or yellow, diced
3cloves garlic
minced
⅓ cupall-purpose flour
use 1-1 gf flour for gluten-free
32 ounceschicken broth
3 cupsmilk
2%, or whole
½ teaspoonsalt
½ teaspoonblack pepper
⅛ teaspoonground cayenne
½ teaspoongarlic powder
1 tablespoonfresh chives
2 cupssharp cheddar cheese
shredded
chives
for topping
cheese
Instructions
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Notes
4 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
