Loaded Cauliflower Soup Recipe (AKA Skinny Baked Potato Soup)

  • Loaded baked potato soup is a dinner staple in my household. Since it can be a challenge to get my family to eat their vegetables, I decided to try something new. Instead of using white potatoes for our soup, I substituted cauliflower florets. This loaded cauliflower soup recipe will have even the pickiest eaters asking for seconds.

    Cauliflower is a vitamin powerhouse, and when cooked and blended with vegetable broth it makes the creamiest base for a healthy sauce or soup. I used my favourite tried and true ingredients for the rest of this hearty soup: cheese, bacon, chopped onion and chives. I also substituted almond milk for my usual milk.

    The best part about this recipe is that you will use your slow cooker after bringing your cauliflower and broth base to a boil and prepping the rest of your ingredients. I found that transferring small batches of cauliflower to a blender was the easiest way to have the mashed potato-like base that I was hoping for.

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    Loaded Cauliflower Soup

    Cauliflower is a vitamin powerhouse, and when cooked in and blended with vegetable broth it makes the creamiest base for this sinful tasting soup.

    Prep Time:
    Cook time:
    Servings: 12


    • adobo seasoning: ½ tablespoon
    • almond milk: 1 cup
    • cauliflower florets: 3 pounds, frozen
    • cheddar cheese: 2 cups, shredded
    • chives: 1 tablespoon, chopped or freeze dried
    • garlic: 1 clove, minced
    • ground pepper: ½ teaspoon
    • turkey bacon: 8 slices
    • vegetable broth: 64 ounces
    • white onion: 1 cup, chopped


    Step 1: Pour your vegetable broth into a large pot and bring to a boil. Then, add frozen cauliflower florets and bring to a second boil for 6 to 8 minutes and let cool on the side.

    cauliflower in liquid in pot

    Step 2: Carefully pour cauliflower and broth into a blender and blend until smooth. Then, pour the blended cauliflower into your Crock-Pot.

    creamed cauliflower in measuring cup

    Step 3: Chop your onion by hand or use a food processor and add to your Crock-Pot. Next, add your garlic, adobo seasoning, ground pepper, and cheddar cheese.

    chopping onion in food processor

    Step 4: Cook on high for 1 to 2 hours or on low for 3 to 4 hours, stirring every hour or half hour depending on your Crock-Pot setting.

    cauliflower and cheese soup in slow cooker

    Step 5: While your soup cooks, place your turkey bacon into the oven at80 degrees for 10 minutes or until crispy for garnish.

    turkey bacon cooked in oven

    Step 6: When you’re ready to serve, stir in your almond milk and add more cheese if you’d like.

    Step 7: Pour your soup into large bowls and garnish with crushed turkey bacon and a sprinkle of chives.

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