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Lunch recipe · from the recipe book

Loaded Baked Potato Soup with Cauliflower

A creamy, cheesy potato soup with tender cauliflower, tangy yogurt and a fresh bite of green onion.

Loaded Baked Potato Soup with Cauliflower

Ingredients

  • 5 medium1,100 gRusset potatoespeeled and cut into 1-inch cubes
  • 4¼ cups florets450 gCauliflowercut into florets
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gUnsalted butter
  • 4⅔ cups1,100 gWater
  • 1½ cups (350 ml)360 gMilk, 2%
  • 1⅓ cups250 gWhite beans, canned, drained and rinsed
  • 1⅓ cups shredded150 gCheddar cheeseshredded
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 4 medium60 gGreen onionsthinly sliced
  • 1 tsp1 gDried thyme
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Melt the butter in a large pot over medium heat. Add the onion, carrot and celery and cook until soft, about 7 minutes.
  2. Stir in the garlic, thyme and paprika and cook for 1 minute.
  3. Add the potatoes, cauliflower, white beans, water and salt. Bring to a boil, then cover and simmer until the potatoes are very tender, about 20 minutes.
  4. Mash about two-thirds of the soup in the pot with a potato masher or immersion blender, leaving some chunks.
  5. Stir in the milk and warm gently without boiling. Remove from the heat and stir in most of the cheddar until melted.
  6. Whisk a ladle of hot soup into the yogurt to temper it, then stir the yogurt into the pot. Season with the black pepper.
  7. Serve topped with the remaining cheddar and the green onion.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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