Light Baked Potato Cauliflower Soup
Light Baked Potato Cauliflower Soup

Photo Credit

Food Doodles

This Recipe

  • Serves: 10
  • Start to Finish: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 131
  • 550mg Sodium
  • 26g Carbs
  • 4g Fiber
  • 2g Fat
  • 0g Saturated Fat
  • 3.5g Protein
  • 38mg Calcium
  • 1mg Iron


  • 1 tablespoon oil
  • 1 large yellow onion, sliced
  • 1 large celery stalk, chopped
  • 1 large clove garlic, minced
  • 6 to 8 cups chopped cauliflower florets
  • 6 cups peeled and chopped russet potatoes
  • 5 cups chicken or vegetable stock
  • 1 1/4 teaspoon salt
  • Chopped chives, for garnish
  • Grated cheese, for garnish
  • Sour cream, for garnish
  • Black pepper, for garnish



1. Heat oil in a large pot over medium heat. Once hot, add onions and turn heat down slightly. Saute onions for 5 to 6 minutes until softened. Add celery and continue to cook 4 to 5 minutes. Add garlic and cook for 1 additional minute. Add cauliflower, potatoes, and stock (stock may not cover vegetables). Stir and bring to a boil. Turn soup down to a simmer, cover with a lid, and cook for 15 to 20 minutes until everything is very tender when poked with a fork.
2. Using an immersion blender, blend soup until as smooth as possible. (If using a stand blender, remove soup from heat and cool slightly before blending.) Soup will be quite thick; add water or stock as desired.
3. Serve while hot with your favorite baked potato toppings.

*Nutrition information based on soup without toppings.

Recipe provided by Food Doodles

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