A hearty but healthy Low Carb Loaded Baked Potato Soup Recipe – no actual potatoes required thanks to a secret ingredient – cauliflower!

This post was first published on May 19, 2016 and updated on December 17, 2019.

Celebrate Soup Season with this Low Carb Baked Potato Soup Recipe

There’s a blanket of thick clouds covering the sky today, and it’s been this way for a solid couple of weeks now. The house feels a bit chillier in the morning and I’ve actually resorted to turning on the heater a few times.

It’s that time of year again! As the cold kicks in, we’re all looking to stay warm and cozy at home with a bowl of  warm, delicious, nutritious, all-good-things-filled soup. This Baked Potato Soup fits the bill perfectly.

A Low Carb Baked Potato Soup Recipe – without actual potatoes!

It  doesn’t get more comforting than this Loaded Baked Potato Cauliflower Soup Recipe – that doesn’t actually contain any potatoes!

If you are on a low carb diet but still crave the comfort of creamy potato soup, this healthy low carb soup recipe is for you! This cauliflower “potato soup” is so creamy and comforting but clocks in at just 218 calories per serving – excluding toppings, that is.

Ingredients for making Loaded Potato Cauliflower Soup:

This low carb baked potato soup recipe is made with minimal ingredients:

• cauliflower
• onion
• garlic
• veggie broth

The best toppings for Baked Potato Soup:

Toppings like crumbled veggie bacon, dairy free cheddar shreds and chives make me feel like I’m diving into a loaded baked potato- but the great thing about this soup is that it’s vegan and low carb, and actually loaded with vegetables, making it a way more nutritious meal. Here are some of my favorite toppings to try on this Loaded Baked Potato Soup:

• bacon bits (regular or plant-based)
• chopped chives
• grated cheddar cheese (regular or dairy free)
• toasted nuts or seeds
• sour cream (regular or dairy free)
• sliced scallions
• fried onions
• truffle oil

Tips for making this Loaded Baked Potato Soup recipe:

• Make sure you don’t brown the garlic when sauteeing or it will taste bitter.
• Use full-fat coconut milk to make this potato cauliflower soup recipe dairy-free without compromising on the creaminess.
• Select a clean, firm, compact head of cauliflower. It should be white or creamy-white. Avoid heads that are soft, have brown coloring or small dark spots on the curds.
• I recommend you make this recipe with a low-sodium broth at its base. This allows you to adjust the seasoning at the end of cooking, while still keeping the sodium levels in check.

More healthy soup recipes:

• Roasted Parsnip Soup
• Vegan Creamy Artichoke Soup
• Cucumber Gazpacho 
• Butternut Squash Apple Soup

Thanks for reading! Follow me on Facebook, Instagram, Twitter, and Pinterest to keep up with all of my kitchen adventures. If you make this Low Carb Loaded Baked Potato Soup Recipe please share it using the hashtag #LePetitEats!

5 from 3 votes

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Loaded Baked Potato Cauliflower Soup

Get your baked potato fix with this hearty but healthy Loaded Baked Potato Cauliflower Soup- no actual potatoes required!

Course Main Course

Cuisine American

Keyword baked potato soup recipe, low carb soup recipe, potato cauliflower soup, vegan

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 218 kcal

Author Denisse

Ingredients

Baked Potato Cauliflower Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 medium head cauliflower roughly chopped
• 3 cups vegetable broth
• 1 cup full fat coconut milk
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• Salt to taste

Toppings

• Shredded vegan cheddar cheese
• Finely chopped vegetarian bacon
• Minced chives

Instructions

1. Add olive oil to a large pot over medium-high heat. Add onion and saute for about 2-3 minutes until softened. Add garlic and saute for another minute.

2. Add cauliflower, broth, coconut milk, bay leaf, nutmeg and salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, or until the cauliflower is quite soft.

3. Remove soup from heat and discard bay leaf Blend soup until completely smooth using an immersion blender, or transfer to a blender and blend in batches. If soup is too thick, add more broth gradually for a thinner consistency, or continue to cook and reduce slightly for a thicker texture. Taste and season again if necessary

4. Ladle into bowls and top with vegan cheddar, vegan bacon and chives.

Recipe Notes

• Make sure you don't brown the garlic when sauteeing or it will taste bitter. 
• Use full-fat coconut milk to make this potato cauliflower soup recipe dairy-free without compromising on the creaminess.
• Select a clean, firm, compact head of cauliflower. It should be white or creamy-white. Avoid heads that are soft, have brown coloring or small dark spots on the curds.
• I recommend you make this recipe with a low-sodium broth at its base. This allows you to adjust the seasoning at the end of cooking, while still keeping the sodium levels in check.