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Chef Megan Mitchell

Online Cookbook

Creamy Potato, Bacon and Cauliflower Soup

Creamy Potato, Bacon and Cauliflower Soup


  • 1 tbsp. grapeseed oil
  • 6 strips thick cut bacon*, cut into 1/2-inch pieces
  • 2 shallots, minced
  • 2 garlic cloves, finely minced
  • 1 medium head organic cauliflower, cut into small florets
  • 1 1/2 pounds baby Yukon gold potatoes, quartered
  • 4 cups low sodium vegetable stock
  • 2 cups water
  • 1 13.5-ounce can full fat organic coconut milk
  • 2 bay leaves
  • Salt and pepper, to taste
  • Minced chives, for garnish


  1. Bring a large Dutch oven up to heat over medium. Drizzle in the oil and add in the bacon. Cook until browned and crispy, about 10 minutes. Remove most of the rendered fat, leaving about 2 tbsp.

  2. Next add in the shallots and garlic, cook for 2 minutes until fragrant. Turn the heat to medium low and add in the cauliflower, potatoes, stock, water, coconut milk, bay leaves and a large pinch of salt and pepper. Stir together.

  3. Bring to a simmer then cover and reduce the heat to low. Cook for 1 hour, stirring occasionally.

  4. Remove the bay leaves. Using an immersion blender, blend on low until the soup is broken down but still chunky.

  5. Ladle into bowls and garnish with chives and freshly cracked black pepper.

    Recipe Courtesy of Megan Mitchell

    *To make this Whole30 use sugar-free bacon such as from Thrive Market

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