This 21 Day Fix Loaded Potato and Cauliflower Soup is a low carb version of my favorite – but nobody in my house can tell! Perfect for a cold day and made even easier in the Instant Pot. This post contains affiliate links for products I’m obsessed with.
I almost waited another week to share this one…
I know, I know.
Another soup recipe.
Am I boring you? I sure hope not.
After this one, I will change it up a bit. I promise.
Until then, my fellow soup lovers – rejoice! A creamy and delicious fix approved potato soup to get you through the last of the winter weeks ahead.
This recipe is adapted from Clean Eating Magazine and I was super excited (I swear, no pun) with how it came out. I have been searching for a loaded potato soup that is dairy free and gluten free and this one is both, but you would never know it. If you are a regular reader you know my son is on a restricted diet, but he loves soup and I hate making things I can’t share with him.
Despite the fact that this is chock full of healthy cauliflower and has a slightly greenish tint from the leeks, my son ate it right up and it was a hit with everyone else, too. I kept his dairy free, but my husband and I topped ours with shredded cheddar, turkey bacon, and scallions.
Oh my word.
You could even add some cheese right to into the pot itself if you wanted and melt it into the soup. Just be sure to calculate it for the FIX.
This recipe is now updated for the Instant Pot! Woohoo!
Loaded Potato and Cauliflower Soup
Ingredients
- 1 teaspoon olive oil and 1 tsp butter or 2 tsp of oil
- 1 1/2 cups thinly sliced leeks I used more white than green to keep the soup white
- 4 cloves garlic minced
- 3 cups Yukon gold potatoes peeled and diced
- 4 1/2 cups chopped cauliflower florets
- 4 cups low-sodium chicken broth
- 1/4 teaspoon fresh ground black pepper plus additional to taste
- 12 slices all-natural, nitrite-free turkey bacon cooked and diced
- 1 cup Shredded cheddar cheese omit for dairy free
- 2 scallions thinly sliced
- 1/3 cup coconut milk optional
Instructions
Stovetop:
- In a large saucepan, heat oil on medium-low. Add leeks and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring frequently, for 1 minute.
- Add potato, cauliflower, broth, and pepper and increase heat to bring to a boil; reduce heat to low, cover and simmer about 20 minutes or until potatoes and cauliflower are very tender. Remove from heat.
- With an immersion blender, purée soup until smooth.(Alternatively, you can use a regular blender and puree in batches...just be really careful).
- Add coconut milk if desired. Place pot on low and season with additional salt and pepper, if desired, or add water to thin, if necessary.
- Ladle soup into serving bowls and top with 2 1/2 Tbsp of cheese, 2 slices of crumbled turkey bacon and scallions. Enjoy!
Instant Pot:
- Set IP to saute and spray with cooking oil spray. Brown diced bacon, then remove from pot.
- Add in olive oil and butter, then saute the leeks and garlic. Add in cauliflower, potatoes, salt and stock. Set IP for 10 minutes.
- After cook time is over, do a quick release. Use an immersion blender to puree soup. (Alternatively, you can use a regular blender and puree in batches...just be really careful).
- Stir in coconut milk, if desired, then top each bowl with 2 Tbsp cheese, 2 slices of bacon, and whatever herbs you want!
Notes
Nutrition
Megan says
Tried this before adding bacon and cheese and wasn’t quite sold. But with them, it’s delicious. I made in IP and did not do coconut milk.
Question- any tips on getting turkey bacon crispy? Every time I make it, it’s much more on the chewy side. (I bought apple gate brand)
Thanks!
Kate says
Looking forward to trying this this weekend. Strange question though…my grocery store is out of so many things. There is no fresh cauliflower, and the only frozen kind I can find is the already mashed kind. Would that work since I’ll just be blending it anyway?? Would I add it at the end, when I’m ready to blend everything else? Thanks!
Heidi Merriman says
When you say coconut milk, do you mean the type in the can or the carton that you find with the silk almond milk?
Nancylynn says
In the can 🙂
Rebecca says
Could you do almond milk instead of coconut?
Nancylynn says
You can, it will just be thinner. You can totally just skip the milk and it will still be great!
Meghan Robinson says
This is DELICIOUS! Such a treat in this cold weather. How do you think this would do if I made a large batch to freeze?
Nancylynn says
Yes! It would be perfect! I am so happy you enjoyed it!
Cassi says
This was a super quick, filling and delicious dinner for myself and my two kiddos, who also loved it. Thank you for your time and recipe! I will be adding this into my dinner rotation regularly. Make everything in my NINJA FOODI in one pot and it fed us three, with enough leftovers for 4 more servings.
Nancylynn says
Fantastic! Thank you so much again for taking the time to review my recipes – it means everything!!
Sarah says
This was so good! Even my 18 month old (who is a very picky eater) ate his entire bowl! You can’t even tell that there’s cauliflower in it. I will 100% make this again!
Nancylynn says
YAY!! This makes me so happy!! Thank you for taking the time to rate and review – I get so happy when the little ones enjoy my recipes as my kids can be so picky!
Kathy N says
My anti-vegetable son even liked this (my husband did too until he became suspicious about the cauliflower – ugh). This is a great, healthy soup – LOVED it
Nancylynn says
LOL – this comment made me giggle! I am SO happy this worked for (most of) you guys!!!❤️
Robin says
I really, really loved this! Beautifully smooth and totally satisfying without breaking the calorie bank.
Personal preference…although I love coconut milk, I think I’ll leave it out the next time. Without it, it totally reminds me of my mother’s potato soup, one of my favorites.
Nancylynn says
I’m so happy you loved it! Yes – it’s totally optional and even lighter without it! <3
Amanda says
How would I make this in a crockpot ? Or has anyone tried ?
Nancylynn says
I haven’t tried it, but if I was going to, I would saute the leeks and garlic, then add them to the crock pot with all the other ingredients and cook on low for 6-8 hours. Follow the blending and finishing steps from the stovetop directions!
Kerry Caprino says
Would one head of cauliflower head be enough?
Nancylynn says
Totally!!!
JoAngeli Kasper says
Can you use frozen cauliflower rice instead of fresh?
Nancylynn says
Yes!
Dale Desmarais says
I made this tonight. Delicious! It says that the recipe makes 6 cups. I got closer to 9 cups. I divided it into 8-1 cup containers(and taste tested the remainder ?) but now I’m thinking that my container counts will be off. I didn’t use leeks because there weren’t any at the store I went to. I used regular onion. Should I have just divided it evenly into 6 containers?
Nancylynn says
If you used the same amount of ingredients, I think you can divide into 6 containers and keep the same count! So glad you liked it!
Dale says
How much bacon? If there are 6 servings of soup and 1/2 red per serving do I need 12 slices of turkey bacon?
Nancylynn says
Yes, or you can change the red count if you need to!
Christine Hennes says
What could I use instead of leeks and scallions?
Nancylynn says
a yellow onion could work!
Meg says
This was OUTSTANDING! My six year old and four year old LOVED it — we were literally all calling dibs on left overs for lunch tomorrow. This is one of our favorite that we have tried from your blog. Thank you!
Nancylynn says
This is SO exciting for me to read – THANK YOU! I love this recipe so much, but I think people fear the cauliflower in it. Thank you so much for the great feedback…you made my night!!