Creamy and satisfying, this Cauliflower Potato Soup is perfect for dinner. Top each bowl with your favorite baked-potato garnishes for a comforting, family-friendly meal.
My family has asked for a healthier baked potato soup for a long time, and this cauliflower-and-potato version is one of the most requested dinners at our house. Whenever I ask what everyone wants for dinner, this recipe is always on the list — and with good reason.
Getting my kids to eat a nutritious soup feels like a win, and this slow cooker cauliflower potato soup (also called baked potato soup) is ideal for busy weeknights. It’s simple to make, reheats well, and stays convenient for households where dinner times are staggered because of practices and activities.
Pin this recipe for cauliflower and potato soup!
I like to prepare toppings ahead of time so everything is ready when we sit down to eat. I bake bacon in the oven, let it cool, then store it wrapped in a paper towel in the fridge. I also chop green onions and keep shredded cheese on hand — a pre-shredded Mexican blend or cheddar works fine when time is tight.
I prefer glass storage containers with lids for prepped ingredients because they keep food fresh and look tidy in the refrigerator. Using glass over plastic has been a helpful kitchen upgrade for me.
Serve this lighter baked potato soup alongside a large salad or sandwiches to complete the meal. It’s an easy, satisfying dinner the whole family will enjoy.
Slow Cooker Cauliflower Potato Soup
- Author: Aggie Goodman
Creamy and delicious, this Cauliflower Potato Soup hits the spot at dinner. Load up your bowl with all your favorite baked potato toppings.
Ingredients
- 1 head cauliflower, cut into florets
- 4 medium russet potatoes, peeled and cut to match cauliflower pieces
- 4 cups low-sodium chicken stock
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup 2% milk
- 2 tablespoons Greek yogurt
- Chopped green onion, for serving
- Shredded cheddar or Mexican blend cheese, for serving
- Crumbled cooked bacon, for serving
Instructions
- Place the cauliflower, potatoes, chicken stock, dried thyme, salt, and a few grinds of pepper into the slow cooker.
- Cook on high for 3 hours or on low for 5 hours. Carefully puree the soup directly in the pot using a hand immersion blender until smooth. If you don’t have an immersion blender, cool the soup slightly and puree it in batches in a countertop blender (see notes for safety tips).
- Stir in the milk and Greek yogurt until fully combined, then taste and adjust salt and pepper as needed.
- Serve hot, topped with shredded cheese, chopped green onion, and crumbled bacon.
Notes
If you need to use a blender to puree hot soup, let the soup cool a bit and work in small batches. Remove the center cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape while preventing splatters. Pulse slowly and carefully to avoid pressure buildup.
A hand immersion blender is recommended for convenience and safety when making creamy soups. It makes pureeing directly in the pot quick and easy.