This creamy and satisfying soup is perfect on those days where it's cold outside, it's windy, maybe even snowy, and the perfect way to warm you up is a hot bowl of soup. The loaded baked potato flavor and creamy cauliflower combined makes for a real treat!

Loaded Baked Potato and Cauliflower Soup [Vegan, Gluten-Free]



  • 1 tablespoon olive oil
  • 2 medium or 1 large yellow onion, diced
  • Salt and pepper
  • 1 heaping tsp of smoked paprika (optional)
  • 2 large Russet potatoes, peeled and cubed
  • 1 medium head of cauliflower, washed and trimmed
  • 8 cups of vegetable stock or broth
  • Vegan sour cream (optional)
  • Chives or fresh parsley (optional)
  • Grated vegan cheese (optional)


  1. Into a large stock pot (I originally used a smaller one and had to migrate everything over) add your olive oil over medium heat.
  2. Add your onions, smoked paprika, salt and pepper.
  3. Stir and cook for about 10 minutes or until golden.
  4. Add your potatoes, cauliflower and stock to the pot.
  5. Give that all a good stir and bring the heat up to maximum.
  6. Once boiling, reduce the heat and cover to simmer.
  7. Cook for 20-25 minutes or until the veggies are knife tender.
  8. Using a blender or hand immersion blender, puree the soup. If using a blender, work in small batches.
  9. Blend until creamy.
  10. Ladle into bowls and top with optional sour cream, cheese, salt and pepper and fresh herbs of choice.
  11. Enjoy!