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.