Easy Loaded Cauliflower Baked Potato Soup | Whole30
Spring has sprung and though the chill is slipping away, soup is a good transition from Spring to Summer. This Loaded Cauliflower Baked Potato Soup is especially delicious and a great way to highlight spring produce.
What is Loaded Cauliflower Baked Potato Soup?
This soup contains both cauliflower and potatoes. The cauliflower lightens it up quite a bit and the potato starch adds creaminess. But the real goodness is in the toppings. Playing off a loaded baked potato, you will top this creamy, nourishing soup with bacon, green onions and dairy-free yogurt or Homemade Ranch Dressing. Served with a big salad of Spring greens and you have a fabulous lunch or light dinner.
What Spring Veggies are in the Loaded Cauliflower Potato Soup?
Besides cauliflower and potatoes, both which start showing up in farmers markets in the spring, there are also green onions. If you want to really highlight spring produce, use leeks along with or instead of the green onions, blend in a bit of baby spinach or top with some roasted asparagus. Produce Tip: Use organic potatoes (or ask your farmer if they have been sprayed with pesticides if he/she isn’t certified organic) since potatoes uptake more pesticides than any other vegetable. See the Dirty Dozen list for more info.
What Should I Serve with It?
I love to serve it with a protein topped salad of mixed greens, radishes, sprouts and cucumber. I used smoked turkey, but you of course can use any leftover protein you have on hand, or even a handful of nuts or boiled eggs. You can certainly make it super easy and just serve with a platter of crunchy raw veggies or simply a mug of the hot soup all by itself if that’s what you’re craving.
Can I Make This Soup Vegetarian or Vegan?
Make the soup vegan-friendly simply by using vegetable broth instead of the chicken broth and skip the bacon.
Loaded Cauliflower Baked Potato Soup | Whole30
Both nourishing and comforting, this recipe comes together in well under 30 minutes.
Ingredients
1 lb organic russet potatoes
1 bunch green onions
1 lb cauliflower rice (frozen is fine)
4 cups chicken broth
1 tsp sea salt or to taste
1/2 tsp black pepper or to taste
- Toppings
Cooked Bacon
Thinly Sliced Green Onions
Dairy-Free Yogurt (Forager and Kite Hill are my faves)
or
Homemade Ranch Dressing (see my recipe)
Sour Cream and Shredded Cheese (if not Paleo or Whole30)
Directions
- Peel and cut the potatoes into 1/2″ cubes.
- Thinly slice the green onions, keeping the green tops separate from the white ends. Reserve a third of the green tops for the garnish.
- Combine the potatoes, green onions, cauliflower rice and chicken broth in a medium saucepan and bring to a boil. Reduce heat to medium and let simmer until potatoes are falling apart.
- Use a stick blender to blend until smooth. If you don’t have a stick blender, you can use a regular blender, just make sure to leave the plastic middle insert out and cover with a clean kitchen towel instead.
- You can garnish each serving with the toppings or serve family style with all the toppings on the table in small bowls.