Loaded Potato and Cauliflower Soup
This 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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: dinner, Dinner | Lunch, Lunch, Soup
Cuisine: American
Servings: 6 servings
Calories: 291kcal
- 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
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!
**This should make 6 cups of soup. If it is less, just use some water or broth to thin it out. It thickens up quite a bit. Each serving should be about 1 cup.
21 Day Fix: 1 GREEN, 1 YELLOW, 1/2 RED (bacon), 1/2 BLUE (cheese) per serving
WW: 6 points per serving [Calculated using 2 tsp oil, reduced fat cheddar]
Note: I omitted the coconut milk from the original recipe.
Serving: 1cup | Calories: 291kcal | Carbohydrates: 32g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 724mg | Potassium: 1056mg | Fiber: 5g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 64mg | Calcium: 62mg | Iron: 3mg