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Light Baked Potato Cauliflower Soup

Light Baked Potato Cauliflower Soup


  • 1 tablespoon oil
  • 1 large yellow onion, sliced
  • 1 large celery stalk, chopped
  • 1 large clove garlic, minced
  • 6 - 8 cups chopped cauliflower florets
  • 6 cups peeled and chopped russet potatoes
  • 5 cups chicken or vegetable stock
  • 1 1/4 teaspoons 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.


  • Recipe provided by Food Doodles


  • Nutrition information based on soup without toppings.

Nutrition Information

Per serving: 131 kcal cal., 2 g fat (0 g sat. fat), 26 g carb., 4 g fiber, 3.5 g pro., 38 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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