Crock Pot Loaded Cauliflower Soup

All the flavor of loaded baked potato soup, without the potatoes! This Crock Pot Loaded Cauliflower Soup is creamy, cheesy and topped with turkey bacon and sour cream, and it's a delicious low-carb comfort food.

A lighter, low-carb twist on loaded baked potato soup: creamy cauliflower with all the turkey bacon, cheddar and sour cream toppings. When blended, cauliflower becomes surprisingly silky and creamy, making it the perfect stand-in for potatoes. Add cream cheese, sharp cheddar and crispy turkey bacon, and you'll honestly forget this soup is low-carb.

Why You’ll Love This Recipe

• Low-carb and keto-friendly
• Tastes like loaded potato soup
• Silky and creamy texture
• Only a handful of ingredients

Ingredients for Loaded Cauliflower Soup

• 1 large head cauliflower (about 2 lbs / 900 g), cut into florets
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt, 1/2 tsp pepper
• 4 oz (115 g) cream cheese, cubed
• 1 cup (240 ml) heavy cream
• 2 cups (200 g) sharp cheddar, shredded
• 8 slices turkey bacon, cooked and crumbled
• Toppings: sour cream, turkey bacon, cheddar, chives

Ingredient Notes

• Cauliflower: One large head is about 6 cups of florets. Frozen florets work just as well.
• Cream cheese: It adds body and a subtle tang, just like sour cream in a baked potato.
• Heavy cream: Keeps the soup rich and low-carb. Half-and-half works if carbs aren't a concern.

Full measurements and printable instructions are in the recipe card below.

How to Make Loaded Cauliflower Soup

Step 1

Add cauliflower, onion, garlic, broth and seasonings to the crock pot.

Step 2

Cover and cook on LOW 4-5 hours or HIGH 2-3 hours, until very tender.

Step 3

Use an immersion blender to blend about half the soup, leaving some chunks.

Step 4

Stir in the cream cheese and cream until smooth, then add cheddar until melted.

Step 5

Stir in most of the turkey bacon.

Step 6

Serve with a dollop of sour cream, more cheddar, turkey bacon and chives.

Tips for the Best Results

• Blend only half the soup to keep some chunky bites.
• Cook the cauliflower until very tender for the creamiest result.
• Sharp cheddar gives the most flavor.

Variations to Try

• Add diced ham for a cauliflower ham chowder.
• Stir in roasted garlic for a deeper flavor.
• Use smoked Gouda instead of cheddar for a smoky twist.

What to Serve With It

Keep it low-carb with cheese crisps, a side salad or roasted green beans. If carbs aren't a concern, a slice of crusty bread is perfect for dipping.

Storage and Reheating

About 7 g net carbs per serving. Add 1 diced potato if you're not low-carb and want more body. Store leftovers in an airtight container in the fridge and reheat gently on the stove over medium-low heat, stirring often.

Frequently Asked Questions

Can I use frozen cauliflower?

Yes. Use two 12-oz bags of frozen florets; cook time stays about the same.

How many carbs are in a serving?

About 7 g net carbs per serving, depending on toppings.

Can I freeze it?

Yes, for up to 2 months. Stir well while reheating.

Final Thoughts

Proof that low-carb can still be cozy and indulgent. Pile on the toppings and enjoy!

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