Cauliflower Potato Soup Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 25 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2014

One of the best soups I've ever made. After reading the review about it being too chunky I simply took half of it out of the pot and used my immersion blender then added it back in. This smoothed it out quite a bit. I also added a clove of garlic because we love garlic in everything. We are veg so I subbed cream of celery soup for the cream of chicken and veggie broth for bouillon. It was delicious. We'll be making a lot of this over the winter. I think you could use any type of potato, not just red.

 
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!

 
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.

 
Jan 04, 2015

Made it exactly according to the recipe. Delish, everyone enjoyed this soup. I'll definitely make this again. I did use an immersion blender when it was finished cooking. Oh and you'll need to add salt to taste. Maybe I'll add 2 cloves of garlic next time.

 
Dec 19, 2014

Very good. My kids didn't even notice the cauliflower!

 
Nov 22, 2014

Love this recipe! Easy to follow, simple ingredients turn into a delicious meal! And it's great leftover too!

 
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! :)

 
Aug 28, 2015

Loved this! I puréed it pretty well leaving only a few chunks and everyone thought it was just plain old comfortable potato soup. Will make again next time I've got more cauliflower than I know what to do with!

 

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Nutrition

  • 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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