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Creamy Potato Cauliflower Soup

Silky and smooth potato soup with cauliflower
Course: Soup
Cuisine: American
Keyword: bacon, cauliflower, potatoes, whole30
Servings: 4 servings


  • 5 potatoes roughly chopped
  • 1 lb frozen cauliflower or one head of fresh cauliflower
  • 32 oz chicken broth
  • 1/2 cup nut pods or almond milk
  • 1/2 yellow onion chopped
  • 4 strips bacon cooked and crumbled
  • 1 tsp dry thyme
  • salt and pepper to taste
  • 3 green onions chopped, white and green separated


  • In a large pot place the potatoes and chicken broth over high heat to boil. Once it starts to boil, add cauliflower and cook until potatoes and cauliflower are tender.
  • While the potato and cauliflower cook, cook the bacon in a pan. Remove bacon and excess grease. In same pan cook yellow onion with the white parts of green onion until tender.
  • Remove large pot from heat and add cooked onions. Add thyme, salt, and pepper and use immersion blender to blend everything together. Alternatively add everything to blender and blend until smooth, blending in batches if needed. Add in almond milk, nutpods, or cream and blend until smooth. Add more milk or cream if creamier consistency desired.
  • Serve in bowl topped with bacon bits and green onions.


Use cream instead of almond milk or nutpods if not on Whole30. 
Top with cheese if not on Whole30 for a loaded potato soup.