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Healthier, Less Loaded Potato Soup!

Course: App or Main
Cuisine: Soup
Servings: 6 -8
Author: Hip Foodie Mom


  • 1 1/2 tablespoons extra-virgin olive oil divided
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves chopped
  • 1 pound cubed peeled baking potato about 2
  • 1 pound cubed Yukon gold potato about 4
  • 5 cups unsalted chicken stock
  • 1 teaspoon kosher salt divided
  • 1 bay leaf
  • 1 pound cauliflower cut into florets (about 1/2 head) + more for topping if desired
  • 3/4 teaspoon freshly ground black pepper divided
  • 1 1/2 cups 2% reduced-fat milk
  • 3/4 cup chopped green onions divided
  • 1/2 cup sour cream
  • 2 ounces grated sharp cheddar cheese about 1/2 cup
  • leftover roasted cauliflower bits


  • Preheat oven to 450°.
  • Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add the onion, thyme, and garlic; sauté for 5 minutes or until tender, stirring occasionally. Add the potatoes, chicken stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer for about 30-35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard the bay leaf.
  • While the potatoes are simmering, combine the remaining 1 tablespoon olive oil, the cut up cauliflower florets, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan covered with foil; toss to coat. Roast at 450° for about 25-30 minutes or until browned, turning once.
  • Place the finished cauliflower mixture and milk in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Set aside in a separate large bowl. Add half of the potato mixture to the blender; pulse 5 to 6 times or until coarsely chopped. Pour into the bowl with the cauliflower mixture. Repeat with remaining potato mixture (including the soup), leaving about a 1/2 cup or cup of the potatoes in tack if desired (if you like your potato soup a little on the chunkier side). Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and sour cream; stir until the sour cream melts. Ladle soup into bowls. Top evenly with remaining green onions, cheese, and any leftover roasted cauliflower bits if desired.