The Girl That Made It All > Recipes > Mock Baked “Potato” Soup

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Mock Baked “Potato” Soup

July 18, 2019

With the love of cooking comes unwanted pounds – at least for me. I have always struggled with my weight and I find that going low carb helps bring down those stubborn pounds.

One of my favorite low carb vegetables is cauliflower. Cauliflower is a super vegetable. You can substitute it for rice, pizza crust, or for potatoes. Today, I am substituting potatoes with cauliflower for my mock baked potato soup. Tastes yummy and it is low carb! You won’t get the chunks of potato like you do in a real baked potato soup but the flavors are all there. For a vegetarian version, omit the bacon and chicken stock. Enjoy!

Mock Baked

Print Recipe
Serves: 6 Cooking Time: 30 minutes


  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbs oil
  • 2 heads of cauliflower, chopped into florets
  • 2 quarts chicken stock (or vegetable)
  • 1 cup cheddar cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Cheddar cheese
  • Crumbled bacon
  • Spring onions



1) Add oil to a large saucepan on medium high heat. Once hot, add onions and cook for 2-3 minutes or until translucent.


2) Add garlic and saute until fragrant. About 1 minute.


3) Increase heat to saucepan and add broth and cauliflower florets to garlic/onion mixture. Once mixture starts to boil, lower heat and cover for 20-30 minutes until cauliflower is tender.


4) Turn off heat. Using an immersion blender, blend caulflower mixture. Once blended, add cheddar cheese and mix until cheese is melted.


5) Turn heat to low and add heavy cream. Once heated through, season with salt and pepper.


6) Serve hot with garnishes.

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About Me

I am a software test manager by day and a wife, mom and cook by night. Cooking is my hobby. I don't eat to live, I live to eat.

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The Girl That Made It All

The Girl That Made It All