Cauliflower Potato Soup Recipe -
Cauliflower Potato Soup Recipe
  • READY IN 3+ hrs

Cauliflower Potato Soup

Recipe by  

"A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 10 mins

    3 hrs 25 mins


  1. Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
  3. Cook on Low, stirring occasionally, for 2 1/2 hours.
  4. Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the chicken broth. The actual amount of the broth consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2013

Loved this! We are making it for the second time tonight, because I have been craving it all week. I left out the cream cheese and bacon in an effort to make this a little healthier, and it was great.

Most Helpful Critical Review
Mar 16, 2014

I would have mashed the cauliflower bits so the soup is not so chunky. Also it's very thick, and these servings are huge! I doubled this recipe to 8 servings instead of 4, to take it to a church potluck. It would not all fit into my crockpot!

Oct 18, 2014

*Disclaimer* I had to improvise a bit as I didn't have all the correct ingredients. I used Yukon Gold instead of red potatoes (about 9 small potatoes). I cooked the cauliflower and potatoes in chicken stock and omitted the bouillon and water. I added Velveeta at the same time I added the cream cheese and substituted half and half for the milk. Also, was short on time so I cooked it stovetop instead of crockpot. It was delicious and I have barely one serving for leftovers. I will definitely be making this again! Thanks for sharing!

Oct 14, 2014

Really, really good. Whole family loves it! I'm a vegetarian so instead of the chicken bouloin/water, I used organic veggie broth. Instead of the cream of chicken, I used cream of mushroom. Making another batch today, will make more tomorrow for canning. Thanks! :)

Mar 06, 2014

One of the most flavorful, nutritious soups I've made. If you don't have bacon on hand you could use some cooked sausage. Excellent!

Feb 13, 2014

This was a huge hit with my family! I snuck in 2 chicken breasts for protein, used bulb onions instead of onion flakes and substituted the Cream of Chicken soup with Cream of Celery(only to save a trip to the store) and it turned out delish!

Feb 04, 2014

Made it on this cold, snowy night! Love, Love, Love it! My fiance was a skeptic but declared this recipe a keeper! I did have to add some canned chunk chicken for him....he's not a meatless kind of guy! Pretty much kept the rest of the recipe as written, although I started too late to do it in the slow cooker. I simmered it on the stove top for a couple of hours. I used low fat cream cheese, 98% fat free cream of chicken soup and skim milk to make it a little lighter.

Feb 03, 2014

Love this recipe! I made without potatoes, a whole 10oz bag of matchstix carrots and about triple the onion. So yummy!


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1090 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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