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A bowl of potato cauliflower soup topped with bacon and cheddar.

Potato Cauliflower Soup

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  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:25
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup


Topped with crisp bacon and shredded cheese, this creamy Potato and Cauliflower Soup is a warm bowl of comfort on a chilly winter night.


Units Scale
  • 6 pieces of bacon, diced
  • 3 cloves garlic, minced
  • 1/2 head small cauliflower, cut into florets (about 4-6 ounces to taste)
  • 3 pounds russet or yellow potatoes, peeled and cut into 1/2” pieces
  • 6-8 cups chicken broth (or water)
  • 2 teaspoons kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream or greek yogurt
  • 1-2 tablespoons fresh lemon juice
  • Small handful of chives, sliced (for garnish)
  • 1/2 cup shredded cheddar cheese (for garnish)


  1. Heat a large heavy bottomed pot. Add bacon and cook until crispy, about 8 minutes. Shut off the heat and remove the bacon and set aside. Drain all but 1 tablespoon of bacon grease from the pot.
  2. Turn the heat back on to medium and add the garlic and cauliflower. Cook for 2 minutes, until garlic is fragrant and cauliflower has started to cook. Add potato, 6 cups of broth, salt, and pepper, and stir. Bring the soup up to a boil, then reduce heat and simmer until potatoes and cauliflower is tender, about 18 minutes, adding more broth if needed.
  3. Using an immersion blender, blend most of the soup, leaving some texture if desired. Whisk in sour cream and lemon juice until completely combined.
  4. Season to taste with additional salt and pepper, adding more water as needed for desired consistency.
  5. Serve soup with reserved bacon, cheese, and chives.