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Cheesy Cauliflower and Potato Soup with Bacon

Cheesy cauliflower and potato soup with bacon is a creamy, chunky stovetop soup with crisp bacon, tender vegetables, and melted sharp cheddar. Partially blending the soup keeps its texture hearty while making the broth creamy.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices bacon chopped
  • 1 yellow onion medium, chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 head cauliflower medium, cut into florets
  • 5 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of drippings in the pot.
  3. Add the onion and celery to the pot and cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the potatoes, cauliflower, broth, salt, and pepper.
  6. Bring the soup to a boil.
  7. Cover, reduce the heat to maintain a simmer, and cook for 15 to 20 minutes, until the potatoes and cauliflower are fork-tender.
  8. Use an immersion blender to partially blend the soup until creamy but still chunky.
  9. Turn off the heat and stir in the milk and cheddar until the cheese is melted.
  10. Crumble the bacon and stir it into the soup.

Notes

For a creamy but chunky texture, blend only part of the soup. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy and potatoes may change texture. For a lighter variation, use reduced-fat milk.