Slow Cooker Cauliflower Potato Soup
Creamy and delicious, this Cauliflower Potato Soup hits the spot at dinner. Load up your bowl with all your favorite baked potato toppings.
My kids have been telling me to post our healthy baked potato soup recipe for a long time. This healthy potato soup made with cauliflower might be one of the most requested dinners every time I ask my family the question – what do you want for dinner this week? How do I say no to that??
Any time I can get my family to eat a healthy soup is a win in my book. This Slow Cooker Cauliflower Potato Soup aka Baked Potato Soup is one of the best weeknight meals since it comes together simply and can be reheated easily for those of us who are in a season of life where dinner time is a bit staggered due to sports practices and other activities with our kids.
When I make this cauliflower potato soup recipe I like to prep my soup toppings ahead so that when it’s time for dinner, everything is ready to go. I always cook my bacon (in the oven) ahead of time then store it wrapped in a paper towel in the fridge. I chop my green onion and make sure I have shredded cheese (if I don’t have time to shred my own cheese I just use a Mexican blend or cheddar cheese that comes already shredded in a bag) as well.
I love using these glass Pyrex containers with lids for prepped items like this – I have started using more glass over plastic containers and find that everything stays more fresh and honestly, food just looks more appealing in glass containers in my opinion. It’s a great investment for your kitchen.
Serve this healthy baked potato soup with a big salad or sandwiches at dinner to round out the meal. Enjoy this easy dinner!Print
- 1 head cauliflower, cut into florets
- 4 medium russet potatoes, peeled and cut into same size pieces as cauliflower
- 4 cups low sodium chicken stock
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- fresh ground pepper
- 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
- Place ingredients into slow cooker.
- Cook on high for 3 hours (or low for 5). Using a hand immersion blender, carefully puree soup directly in pot until smooth. If you do not have an immersion blender or hand blender, you can use your blender to process your soup so that it’s smooth and creamy (see note below to learn how to do this safely).
- Once cauliflower and potatoes are processed, stir in milk and Greek yogurt. Taste for salt and pepper.
- Serve with shredded cheese, chopped green onion and cooked crumbled bacon.
If you don’t have a hand blender: use your blender to process your soup so that it is smooth and creamy. Let your soup cool down as much as possible before starting the blender. This post on NoshOn.It is a great tutorial on how to puree hot soup in a blender without and explosion. Please watch before using this method!
I highly recommend a hand blender to make creamy soups like this. This is the hand blender I have been using for several years. It is worth it and you can use it for so many soups like this one as well as tomato soup.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!