
A creamy, cheesy, low-carb cauliflower soup topped with crispy bacon, chives, and shredded cheese — all the comfort of a loaded potato soup with fewer carbs.

This loaded cauliflower soup has become my go-to when I want something comforting without the heaviness of potatoes. I first developed this version one chilly week when I had cauliflower and bacon on hand and wanted the familiar, cozy flavors of a baked potato transformed into a silky soup. The result is a rich, creamy bowl with golden bacon, tender cauliflower, and a sharp, melty hit of cheese that satisfies the same cravings but with far fewer carbs. My partner declared it “better than Sunday lunch” the very first time I served it and it’s been requested repeatedly ever since.
What makes this pot special is the balance of textures and the simplicity of technique. The base is gentle sautéing to build flavor, followed by a brief simmer so the cauliflower becomes tender but still keeps some body. A splash of heavy cream makes the soup velvety, and an optional cornstarch slurry helps you dial in thickness. Serve it with crunchy bacon and bright chives and you have a bowl that looks and tastes like a loaded baked potato, but comes together in about 45 minutes. It’s a reliable weeknight supper, an elegant lunch, or a welcome starter for casual dinner guests.
In my kitchen this soup has become a crowd-pleaser. Family and friends often comment on how rich it tastes despite its relative lightness, and I love that it’s forgiving — if you have extra cauliflower or want to sneak in some extra vegetables, it adapts beautifully.
My favorite part is how little hands-on time this takes while still delivering complex flavor. The rendered bacon and browned aromatics give a depth that makes people assume a longer cook time. Guests often ask for the recipe after just one bowl.
Cool the soup quickly and transfer to airtight containers for refrigeration; it will keep 3–4 days. For freezing, leave out the shredded cheese and chives until serving and freeze in portion-sized containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat, stirring often. If the texture has separated slightly, whisk in a splash of fresh cream or a tablespoon of butter to bring it back together.
If you want a lighter finish, substitute half-and-half for heavy cream or use 2 percent milk with a tablespoon of butter whisked in at the end to maintain richness. Vegetarians can omit bacon and use smoked paprika or liquid smoke for that smoky note. For a gluten-free diet, this recipe is already compliant; just double-check that your chicken broth is gluten-free. To thicken without cornstarch, simmer longer to reduce or blend in a small cooked potato for a slightly higher-carb but very silky finish.
Serve with crusty bread or low-carb almond flour rolls depending on your goals. Garnish with chopped chives, scallions or a swirl of extra cream and a handful of sharp cheddar or smoked gouda. Pair with a crisp green salad for a balanced meal, or present in small bowls as an elegant starter followed by roasted chicken or pan-seared fish.
This bowl is a modern American comfort adaptation inspired by loaded baked potatoes and classic creamy chowders. Cauliflower has risen in popularity as a versatile, lower-carb substitute across many cuisines. Turning it into a rich soup draws on long-standing techniques of sweating aromatics and finishing with cream to create that familiar, comforting profile.
In winter, add a pinch of nutmeg and roast a few cauliflower florets for garnish to deepen the flavor. In spring, stir in a handful of fresh chopped peas just before serving for brightness. For holiday tables, serve in small ramekins garnished with crispy pancetta and microgreens for a festive starter.
Make a double batch and freeze single portions for quick lunches. If prepping ahead, cook through the simmer step, cool and refrigerate without cream; add cream during reheating to keep the texture silky. Pack toppings separately so they stay crisp and fresh.
There’s a joy in converting simple ingredients into something that feels indulgent yet approachable. I hope this version finds a place in your weekly rotation like it has in mine — comforting, adaptable, and always a little bit celebratory when topped with the crispy bacon.
Render bacon slowly over medium heat to develop flavor without burning.
Use an immersion blender to puree directly in the pot for safer, quicker blending.
If the soup tastes flat, add a squeeze of lemon or a teaspoon of Dijon mustard to brighten flavors.
This nourishing loaded cauliflower soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Loaded Cauliflower Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat a large pot over medium and cook the bacon halves 6–8 minutes until crispy. Transfer to paper towels and reserve about 1 tablespoon of bacon fat in the pot.
Add butter to the reserved fat, then the diced onion and celery with salt and pepper. Cook 3–4 minutes until softened, then add minced garlic and cook one more minute.
Stir in chopped cauliflower, chicken broth and a bay leaf. Bring to a boil, reduce heat, cover and simmer 12–15 minutes until cauliflower is tender.
Discard the bay leaf, stir in heavy cream and puree with an immersion blender to desired consistency. For a chunkier finish, blend only half.
If desired, whisk cornstarch into cold water and stir into the soup, cooking 2–3 minutes until thickened. Ladle into bowls and top with crumbled bacon, chives and shredded cheese.
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This recipe looks amazing! Can't wait to try it.
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