Kitchen notes · a little help before you start
Loaded Potato Cauliflower Soup
Loaded Potato Cauliflower Soup is made with Idaho potatoes, cauliflower, and chicken broth*.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
medium Idaho potatoes (quartered ~4 cups)
In the method: Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil.
cauliflower (chopped ~4 cups)
In the method: Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil.
garlic (whole and smashed)
In the method: Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 medium Idaho potatoes (quartered ~4 cups)Ingredient note
Source: 1/2 head cauliflower (chopped ~4 cups)Ingredient note
Source: 6 cloves garlic (whole and smashed)Ingredient note
Source: 1/2 white onion (chopped)Ingredient note
Source: 2 tablespoons olive oilIngredient note
Source: 1 tablespoon fresh rosemary (minced)Ingredient note
Source: 1/4 teaspoon saltIngredient note
Source: 1/4 teaspoon ground pepperIngredient note
Source: 3-4 cups chicken broth*; upper source range endpoint used for shopping.Ingredient note
Source: 6 strips of bacon (diced)Ingredient note
Source: 1/4 cup chopped green onionsIngredient note
Source: 1/4 cup roasted red peppersIngredient note
Source: 1/2 cup shredded cheddar cheese
How to make it
0 of 7 steps completeMake room for Loaded Potato Cauliflower Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the oven, baking sheet, blender, and pot. Start with this step: Preheat the oven to 450ºF and rub a baking sheet with olive oil.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Additional recipe notes
Depending on how thick you like your potato soup, use more or less broth. Feel free to sub vegetable broth to make this soup vegetarian. Once your potato soup has sat in the fridge for a while, it will thicken. You will need to add broth or water before serving leftovers. Nutrition includes toppings.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fitfoodiefinds.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.