A healthier version of a loaded baked potato in soup form! Full of veggies, cheese, bacon, and sour cream (and more on top)! You’ll be making this all winter.
Steam cauliflower and carrots for 15 minutes to soften. (You can skip this step if needed, but you will need to simmer for an additional 15-20 minutes once in the soup.)
In a large soup pan or Dutch oven, melt the butter over medium heat. Add in the onion and garlic, and cook until onions are translucent.
Stir in the flour and cook for 1-2 minutes.
Pour in the chicken broth and milk.
Add in the cauliflower, carrots, and seasonings. Simmer for 10 minutes.
Remove from heat. Use an immersion blender or potato masher to break up the cauliflower. You can make your soup as smooth or as chunky as you would like in this step.
Turn heat back to low and stir in cheese, bacon, chives, and sour cream. Serve with additional cheese, bacon, chives, and sour cream on top!