Let Me Tell You About This Soup (And My Slight Obsession)

You know those days when it’s gray out and you just want something stonkingly good that isn’t complicated? This Cauliflower Potato Soup with Chipotle Bacon has basically become my default cure for everything from icky weather to running on empty (or an empty fridge, which is more common than I’d like to admit). I first made this on a whim after realizing I had way too much cauliflower and bacon waiting to go sad in the crisper. Total gamble, but now my housemates literally ask for it if there’s the faintest chill in the air. There was even that one time I dropped half the bacon on the floor and my dog got a feast, but that’s a story for another day. Anyway, let’s dive in—promise it’s easier than it sounds!

Cauliflower Potato Soup with Chipotle Bacon

Why You’ll Love Making (and Eating) This

I make this when I’m craving something hearty but lighter than classic loaded potato soup—or when my family gives me the side-eye for cooking too many broccoli casseroles! (Look, I get it. We all rutted that rut before.) The chipotle bacon gives it this smoky twist that tricks everyone into thinking you spent hours on dinner. And, honestly, the soup just makes your kitchen smell incredible. My aunt calls it my “I-don’t-want-to-cook soup,” which I think is selling it short but, hey, she still goes back for thirds. Also, if you mess up the bacon and it gets a bit too crispy? It’s still delicious. Trust me—I make this mistake more often than not.

The Ingredients (With a Few Swaps and Secrets)

1 whole head of cauliflower (about 650g, but any decent size is fine—if you get a purple one, it’ll look wild but taste the same)
2 medium potatoes, peeled and cubed (you could use Yukon Gold or even sweet potatoes—sometimes I’m lazy and don’t peel them at all, shh)
4 slices chipotle bacon—if you can only find regular bacon, sprinkle a little chipotle powder during cooking, or smoked paprika works too
1 onion, diced (red onion works in a pinch—just a bit sweeter)
2 celery stalks, sliced up (if you’re out, I sometimes just double up on onions, don’t tell my mum)
2 garlic cloves, smashed and chopped (honestly, I never measure, so do whatever feels right)
1.2L vegetable or chicken broth (I just fill up my biggest mug twice—close enough)
1/2 cup cream or half-and-half (or even Greek yogurt if you want it lighter; I’ve even skipped it in an emergency and nobody yelled)
Salt and pepper to taste
Chives, scallions, or parsley for topping (my grandma used dill once, it was…different)

What Actually Goes Down: Directions

Start with the bacon: Toss it into a cold pan and turn the heat up to medium. Let it render slowly, flipping when you remember; aim for crispy, a little burnt around the edges even. Remove and drain on a plate (I sometimes eat a slice or two while waiting—who doesn’t?).
Toss in your onions and celery straight into the bacon grease—yep, use it all, trust me, it’s flavor. Stir for 3–5 minutes, until they’re soft, or your kids start asking if dinner’s ready.
Add in the garlic, potatoes, and cauliflower. Give it a big stir so everything slicks up nicely—don’t worry if cauliflower bits go rogue, just wrangle them back in.
Pour in your broth, making sure it just covers the veggies. If not, add a bit of water. Bring to a simmer. Slap on a lid (or a plate, if you can’t find the right lid—I do this a lot) and cook for about 20 minutes. It’ll look kind of lumpy/iffy halfway through, which is normal…promise.
This is where I sneak a taste. Salt and pepper as you like. Once the taters are soft, take it off the heat.
Now, the blending game: If you have an immersion blender, just stick it in the pot and blitz until smooth(ish)—totally fine to leave some bits chunky. No stick blender? Let it cool a bit and scoop batches into your regular blender. Yeah, messy but does the job.
Return to the pot and pour in your cream or Greek yogurt. Stir, warm it back up. Taste again—add more salt/pepper if you want. Sometimes I sneak an extra splash of cream if it’s one of those days.
Crumble bacon and chives on top before serving. Or honestly, just go wild with toppings if you’re feeling fancy.

Stuff I’ve Learned (Mostly the Hard Way)

Don’t over-blend unless you love baby food. I once did and regretted it; soup tasted great but had the texture of school cafeteria mash.
If you’re out of cauliflower, broccoli works—sort of. I found it made it a tad more bitter, though.
Leaving the soup to sit for an hour before eating really lets the flavors come alive (assuming you can wait, which I almost never do).

If You Fancy Changing It Up: Variations and a Few Mishaps

I did try sneaking in a parsnip once (my partner didn’t notice but I could taste it, not my best idea honestly). As a swap, leeks instead of onions are very nice and give the soup a mellow sweetness. For a vegetarian version, just ditch the bacon and use smoked cheese on top—works, but still, nothing beats the chipotle. Roasted garlic added at the end also does a thing. I accidentally burned the garlic once and, yeah, you could taste the mistake—so go gentle there.

Handy Kit to Have (But You Can MacGyver It)

Blender or, if you’re like me and broke your last one, you can use a potato masher; your soup will just be a bit more ‘rustic’
Decent soup pot (mine’s dented; it adds character)
Chopping board and a halfway sharp knife (I’ve used scissors in a pinch, but it gets messy)

Keeping Leftovers and Not Letting Them Go Weird

I stick mine in whatever container I find (Tupperware, old ice cream tubs—nothing fancy) and it’ll keep fine in the fridge for up to three days. Reheat gently. It thickens a bit, so I usually stir in a glug of water or extra cream. Though honestly, in my house it never lasts more than a day!

How I Serve This Up (And What My Family Does)

I go all out with a sprinkle of sharp cheddar and lots of chives. My family sometimes pairs it with crusty bread (okay, usually just toast if we’re honest). And if you have those crispy fried onions in the pantry, chuck them on. My cousin insists it’s best served while watching bad reality TV—not sure I agree, but to each their own.

What I Wish I’d Known (A Few ‘Pro’ Tips)

Don’t rush the bacon. I once cranked the heat to speed things up and ended up with burnt bacon and no pan drippings. Major regret.
If you forget to salt the water or broth early, you’ll be chasing flavors all the way; better to go in light at the start and fix at the end.
Actually, I find it works better if you let it cool off a bit before blending—saves your fingers from getting singed, too (been there).

Questions Folks Always (Seriously, Always) Ask

Can you freeze it? Sure! The texture’s a little grainy when thawed but still fine. I tend to just eat it all fresh though.
Can I skip the bacon? Yes, and you’ll still have a tasty soup, but honestly, the chipotle bacon is the party in this bowl.
Is this gluten free? Pretty much, unless you get bacon with weird fillers—always a good idea to check.
Can I make this in my slow cooker? Probably! But I haven’t tried, so let me know if you do.
My soup turned out super thick—what’s up? That happens! Just thin with more broth or even a dash of milk. No harm, no foul.
Kids won’t eat cauliflower—will they notice? Almost certainly not, unless you give it away. In which case, you might have to offer cookies for dessert. That always works for me.

Fun sidenote: The very first batch I made, I accidentally grabbed coconut yogurt instead of cream—don’t recommend. Stick to dairy, unless you’re feeling brave. Anyway, let me know how it turns out and if you make your own tweaks—I’m always game for a new spin, unless someone suggests raisins (please, don’t).

Cauliflower Potato Soup with Chipotle Bacon