Creamy, Light Potato Soup

Took a little longer than expected but delicious!

Very nice; love how the cauliflower lifts the potato!

For all the steps involved to create a bland soup, I would not recommend this recipe. I added extra salt, which I rarely do, because it was missing something, although you can definitely taste the cauliflour. I recognize 2% milk helps to cut down on the fat, but in this case I think it compromises the quality - so Missy70's suggestions of heavy cream would surely help make it not so thin if open to the calories. I also like her chunk idea as they are always good in a potato soup. The toppings definitely make the final creation more flavorful, but that does not mean the actual soup is good in my opinion.

This is not my favorite CL potato soup. I didn't find this as rich and creamy as I would have liked. The cauliflower trick was a great one and it WAS very flavorful but I think I would have liked a bit of milk or cream in this soup.

Great tasting soup. We like ours chunkier, so I only blended half and used a potato masher on the rest. Also added a bit of carrot for color and variety, and used light sour cream. Definitely will make again!

I have to say I was skeptic... taking out all the good cream, bacon and fat would remove all the flavor... I was pleasantly surprised and thought this recipe had a lot of great flavor. My husband however wanted more substance to it, he likes his soups thick and hearty... so this was a "maybe" on the "should I make it again list" for him. I would make it, and it also showed me that baked cauliflower is really good... I may make that for dinner as a side!

Great soup! I used all baking potatoes because that's what I had and left the skins on because I like skins. Added a bit more thyme, two bay leaves and some chipotle Tabasco as I like stronger favors. I also added the bacon to the soup rather than topping each bowl. Will be making this again!

This was good, I used light sr cream - I think the fromage may have been a bit better. I would up the green onions and like the other reviewer mentioned salt and pepper. But very creamy and rich. Will make again.

Seems pretty good. I was worried about lack of flavor. I threw about a tablespoon or so of chipotle in while pureeing cauli. I also pureed the scallions because I just wanted too. Left some potatoes out so we could have some chunks. Will leave more out next time. Also, used Greek yogurt because that is what I had on hand. Really liked the cauli and we don't eat it otherwise. Will use this in the future and modify with what ever is around

Added more salt & pepper to taste. Blended half of the mixture and used potato masher on other portion to keep some chunks of potatos intact. Used 1 cup of 1% milk and 1/2 cup of heavy cream. My husband couldn't taste the cauliflower in it. Very yummy and satisfied my craving for a stick-to-your ribs baked potato soup. Definitely will make again!

Really tasty! I love the taste and texture of the roasted cauliflower. I used fat free sour cream instead of fromage and it tasted great. Served it with BLTs on wheat sandwich thins and a side of sauteed spinach with lemon and garlic. Really hearty cold weather soup. It makes a large batch so I have plenty left over...curious how well it will freeze though.

When my son likes something healthy, I super star it. This soup tastes great. The cauliflower is a perfect addition. It makes a lot, though!

I made this last night and it was delicious! I used regular chicken broth, but then omitted the salt from the rest of recipe. I am also alergic to onions/scallions so I omitted those to, but it still had great flavor! I used sour cream at the end. My daughter loved it!

Loved the roasted cauliflower as an added ingredient! Was using up things in the fridge, so ended up with 3/4c each of half & half and 2% milk which I pureed with the cauliflower and used a potato masher in the soup itself as we also like a bit more texture. I have to agree it was a bit on the bland side, and I added a LOT of pepper and about 2 t salt (which I never do!) and we added hot sauce at the table. Husband of course prefers more meat, so even for the 2 of us I used all 4 slices of bacon, crumbling 2 into the soup and the others over our bowls. My fromage went hiding on me, so used fat free sour cream and just floated the green onions and cheese on top. Makes a lot and we're looking forward to leftovers tonight, altho I promised DH more meat, so may add some diced ham.

I roasted and pureed the whole head of cauliflower and it thickened the soup up quite a bit, so we didn't feel the need for cream as other reviewers did. We found it to be extremely flavorful!

We LOVED this soup! I did follow the suggestions of some other reviews and made a few more potatoes, and left them slightly chunky for more texture. I bought 1% milk by mistake and it wasn't detectable. Delicious!

Delicious ...... Kept the skins on half the potatoes and made a few extra which I removed before blending and added back in the end because my hubby likes chunks of potato in his soup. Don't be afraid to up the salt and pepper. I also cooked the onion in the bacon grease. Will definitely make again!

I thought this was really good!! Next time I would make it a little chunkier but other then that it tasted great!!

I was pleasantly surprised with this recipe. The roasted cauliflower, a vegetable I don't usually like, was a perfect addition to this recipe. I used light sour cream, with a slight tsp of "real" bacon bits and cheese. I think the cauliflower could be roasted a shorter amount of time, or perhaps I cut the florets too small. Really like it. More a 3.5 than 4, but wanted to balance out some of the really bad reviews.