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+ servings

Loaded Baked Potato and Cauliflower Soup with Coconut Bacon

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
  • Chives, sour cream, feta, tomatoes, buffalo sauce, cheddar for topping
  • 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 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, and/or cheddar.