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I want to dive into this Loaded Potato and Cauliflower Soup! It’s rich, nourishing and so tasty! Definitely my new favorite winter soup.
This lightened up version of this popular soup is packed with veggies. Instead of using just potatoes as the base, cauliflower is used in combination with just a few potatoes to make a lighter version that’s still creamy.
A creamy soup, topped with shredded cheddar, bacon bits and chives (or green onions) make this the ultimate comfort food. I’ve been making this at least once a week this winter and I’ve yet to get tired of it!
This is the perfect easy one pot dinner. Everything goes into a pot with the broth, gets cooked down and then pureed until creamy. I use this immersion blender to make it creamy but a blender or bullet works fine too – just make sure the soup is cooled first before using those!
I love throwing some bacon, cheddar, chives (or green onions) on top of this soup when it’s finished. If you don’t have bacon though, sautéed chopped kielbasa works great on top also. The bacon and cheese add a little protein to the soup so add as much as you’d like (loaded = load it upp with toppings).
I’m excited for you all to try this super simple recipe. If you make this recipe leave a rating and comment below! I love getting feedback and hearing from y’all. And if you’re interested in more winter soups, checkout my Spicy Roasted Poblano Chili Enjoy!
Loaded Potato Soup
- Dutch Oven
- 2 tbsp Butter
- 6 cloves Garlic, minced
- ¼ Cup Shallot, minced
- 1/2 Cup Leeks, chopped use the white part - if you have to use some of the whitish green part, that's fine
- 1 Small Head of Cauliflower, roughly chopped green parts removed
- 2 Small Russet Potatoes, peeled and cubed
- 40 Ounces Stock I used Better than Bouillon Vegetable
- 1/4 Cup Heavy Whipping Cream
- Black Pepper
- Salt to taste I used about 3/4 teaspoon of salt. Add more or less to suit your taste!
- Place pot over medium heat. Add butter and let it melt. Add garlic, leeks and shallot to pot and cook until fragrant, stirring frequently.
- Add cauliflower, potatoes and stock. Cover and cook for 25-30 minutes or until you can easily break the potatoes and cauliflower with a spoon. Remove from heat.
- Using an immersion blender, blend your soup together until creamy. Add the heavy whipping cream to the pot and stir.
- Stir in the parmesan and serve. Add toppings just before serving.
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