Loaded Potato Soup

Loaded potato soup full of potato goodness complete with all the toppings; adding cauliflower helps boost the nutritional value.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Meme


  • 1 lb red potatoes scrubbed and quartered
  • 1 lb cauliflower florets fresh or frozen
  • 1 tsp olive oil or avocado oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth or vegetable broth, unsalted
  • 2 cups milk divided
  • 3 TBSP flour unbleached all-purpose
  • 1 tsp dried parsley
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup plain yogurt regular or Greek
  • 4 slices bacon optional, cooked and crumbled
  • 2 ounces shredded cheddar cheese
  • 1 green onion chopped


  • Put potatoes in a large soup pot or Dutch oven. Cover with cold water. Bring to a boil. Reduce heat a little, so it is boiling but not boiling over.
  • Add the cauliflower florets after potatoes have been boiling 15 minutes. Boil potatoes and cauliflower together until they are both very tender.
  • Drain potatoes and cauliflower and mash together. Mash really well, so there are no lumps of cauliflower (unless you don't care abut that).
  • Meanwhile, heat oil over medium-high heat in a large soup pot. Sauté onions in oil for about 7 minutes. Add in garlic and stir for 30 seconds.
  • Pour in chicken broth and stir well.
  • Whisk together 1/2 cup cold milk and flour. Slowly whisk mixture into pot. Stir in remaining milk.
  • Continue stirring, and bring to a boil. Reduce heat to a simmer, and cook, while whisking constantly, for about 3 minutes. Soup should be thickened.
  • Stir in reserved mashed potatoes and cauliflower. Season with parsley, salt, and pepper.
  • Cook soup for about 5 minutes until everything is well combined and cooked through. {if it's too chunky or not mixing well, use an immersion blender or regular blender to combine some of the soup a little better. I had to do this.}
  • Remove from heat. Stir in yogurt.
  • Serve in four soup bowls and top each with 1 slice bacon, about 2 TBSP cheese, and 1 TBSP green onion.


*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.