Loaded baked potato soup is a dinner staple in my household. Since it can be a challenge to get my family to eat their vegetables, I decided to try something new. Instead of using white potatoes for our soup, I substituted cauliflower florets. This loaded cauliflower soup recipe will have even the pickiest eaters asking for seconds.
Cauliflower is a vitamin powerhouse, and when cooked in and blended with vegetable broth it makes the creamiest base for a healthy sauce or soup. I used my favorite tried and true ingredients for the rest of this hearty soup: cheddar cheese, turkey bacon, chopped onion, and chives. I also substituted almond milk for my usual half and half.
The best part about this recipe is that you will use your slow cooker after bringing your cauliflower and broth base to a boil and prepping the rest of your ingredients. I found that transferring small batches of cauliflower to a blender was the easiest way to have the mashed potato-like base that I was hoping for.
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