Loaded potato soup full of potato goodness complete with all the toppings; adding cauliflower helps boost the nutritional value.
*I like to leave the potato skins on because it adds a lot of fiber and nutrients. It also adds some nice texture to the soup. If you really hate that, then I guess you could peel the potatoes but that would reduce the fiber and nutrients.
*You can use 1.5 TBSP cornstarch in place of the flour for a gluten-free soup.
*If you have a severe aversion to cauliflower, just increase the potatoes to 1.5 lb. and use 1/2 lb. of cauliflower. Obviously, the nutrition stats will change but it will still have more nutrients.