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Baked Potato Cauliflower Soup


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Rate this recipe 4.3/5 (3 Votes)


  • 3 lbs potatoes
  • 24 oz frozen cauliflower
  • 4 cloves of garlic
  • 3 cups skim milk
  • 3 cups chicken broth
  • 1 cup light sour cream
  • 6 slices of bacon (I use center cut)
  • green onions
  • shredded cheddar cheese
  • salt
  • pepper



Step 1

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan. Add about 1/4 of the milk and use mixer to make in to mash potato like substance. Add in sourcream, white part of green onion, salt and pepper, rest of milk and chicken broth. Cook on a low heat about 5-10 minutes to heat thoroughly. Garnish with shredded cheddar, bacon and green part of green onion.

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