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Loaded Baked Potato and Cauliflower Soup with Coconut Bacon

This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.

Course Soup
Cuisine Vegetarian
Servings 4


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 large russet potatoes, peeled and cut into 1/2-inch pieces
  • 1 head cauliflower, cut into small pieces
  • 2 cups vegetable broth
  • 6 cups water
  • 1 cup large coconut flakes
  • 1 Tbsp liquid smoke
  • 1/2 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • Topping ideas: chives, sour cream, feta, tomatoes, buffalo sauce, shredded cheese, dill, etc
  • Salt / Pepper, to taste


  1. Heat olive oil in a large pot over medium heat. Add onion and saute for 7 to 10 minutes or until softened. Add potatoes, cauliflower, and hefty pinchful of salt to the pan and saute for another minute.
  2. Add vegetable stock and water and bring to a boil over high heat. Lower heat to medium-low and let simmer for 20 minutes or until the potatoes are soft.

  3. Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.

  4. For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the liquid smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).

  5. To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, cheese, and whatever other toppings you've prepared.