Baked Potato Soup

Servings 6 servings


  • 1 tbsp olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 4-5 golden potatoes cut into cubes
  • 2 cups cauliflower florets
  • 3 cups chicken or vegatable broth
  • 1 cup milk I used unsweetened almond
  • 1 tsp paprika
  • Salt and pepper
  • Dash of cayenne pepper


  • Bacon
  • Scallions
  • Cheddar cheese
  • Sour cream


  1. Heat olive oil in a large soup pot over medium heat. Add in white onion and garlic cloves. Sauté until fragrant (5-7 min).
  2. Add in potatoes, cauliflower florets, chicken broth and milk. Season with paprika, cayenne, salt & pepper.
  3. Bring to a boil with the heat on high, cover and turn heat to a low simmer. Let it simmer for 45 minutes and then either use an immersion blender or regular blender to blend the soup until smooth. You can remove some potato chunks before you blend if you want to keep it chunky! Feel free to add more broth if it’s too thick for your liking.
  4. Season to taste and top with bacon, scallions, cheese and sour cream! The version shown here is Whole30 friendly with no cheese or sour cream.