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By Hangry Economist
Creamy Cauliflower and Baked Potato Soup
7 steps
Prep:10minCook:40min
This cauliflower and baked potato soup tastes just like a loaded baked potato, but for less than 500 calories per serving. Cauliflower replaces some of the potatoes in this soup, but you can't taste it at all--I promise. It's creamy, cheesy, cozy, and so so tasty.
Updated at: Thu, 17 Aug 2023 12:01:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories474.1 kcal (24%)
Total Fat29.2 g (42%)
Carbs27.9 g (11%)
Sugars8.9 g (10%)
Protein25.6 g (51%)
Sodium1497.5 mg (75%)
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

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
shred it yourself

chives
for topping

cheese
Instructions
Step 1
Put the diced potatoes into a saucepan and add enough water to cover them, along with a pinch of salt. Put the pan over high heat and allow the water to come to a boil, about 10 minutes. Then add the cauliflower and turn the heat down to medium. Cook until the potatoes and cauliflower are tender and easily pierced with a fork, about 10 minutes.
Step 2
Once the potatoes and cauliflower are done, drain the pot and use an immersion blender, potato masher, or regular blender to blend the potatoes and cauliflower until smooth. If you want a few chunks of potato in your soup, leave a few out of the blender.
Step 3
While the potatoes and cauliflower are cooking, cut the bacon into small squares and add to a large pot or dutch oven over medium-low heat. Cook the bacon, stirring frequently, until it's crispy. Once it's done, remove it from the pan and drain (or sop up with a paper towel) all but 2 tablespoons of the grease.
Step 4
Add the onions to the same pot and cook them in the leftover bacon grease for about 5 minutes, stirring frequently to prevent them from burning.
Step 5
Add the flour to the pot and whisk to combine it with the bacon grease and onions. If the mixture seems dry, add a touch of oil (the flour shouldn't be dry--it should form a paste with the grease/oil). Cook for about a minute, stirring constantly. Then add the chicken broth and turn the heat to medium-high.
Step 6
Bring the broth to a simmer and allow it to thicken slightly, then gradually add the milk and seasonings and mix everything together. Bring it back to a simmer.
Step 7
Once thickened, add the potatoes, chopped chives, and cheese and stir until everything is combined and the cheese is melted. Garnish with extra shredded cheese, chopped chives, and bacon. Enjoy!
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Notes
56 liked
4 disliked
Delicious
Makes leftovers
Go-to
Easy
Kid-friendly