Go Back
No ratings yet

Loaded Baked Potato and Cauliflower Soup from Healthyish and OXO


  • 4 large slices 8 oz/225 g extra-thick cut bacon
  • 2 onions 12 oz/340 g, chopped (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 2 large russet potatoes 2 lbs/910 g, peeled and cut into 1/2 inch (12-mm) pieces (about 5 cups)
  • 1 medium head cauliflower 1 1/4 lbs/570 g, cut into small florets (about 6 cups)
  • 8 cups 2L chicken stock
  • Sour cream chopped fresh chives, and grated Cheddar cheese, for serving


  • Heat a large soup pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple of times, until crips and most of the fat has drained from the bacon, 8 to 12 minutes total. Using tongs, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
  • Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
  • Stir in the potatoes, cauliflower, and stock, cover, and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.
  • Puree the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you life.
  • Slice or tear the cooked bacon into bite-size pieces and sprinkle it over the bowls of the soup. Serve topped with sour cream, chives, and cheese.