Cauliflower Celery Root Baked Potato Soup

Ann Dunaway Teh

Cauliflower Celery Root Baked Potato Soup

Baked Potato Soup gets a healthy makeover, boosting the flavor and nutrients with the addition of cauliflower and celery root! The result is creamy goodness sure to please the pickiest of palettes.
0 from 0 votes
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Course Slow Cooker, Soups & Stews
Servings 8 bowls
Calories 109 kcal


  • 1 head cauliflower roughly chopped
  • 1 small celery root peeled and roughly chopped
  • 2 small russet potatoes peeled and roughly chopped
  • 1/2 small onion roughly chopped
  • 2 Tbsp garlic minced
  • 6 cups chicken broth or vegetable broth
  • 1 cup plain Greek yogurt
  • salt & black pepper to taste


  • Place the cauliflower, celery root, potatoes, onion, garlic and chicken stock in a 6 quart slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours, until vegetables are tender.
  • Using an immersion blender, puree the soup. Alternatively, puree in batches in a food processor or blender.
  • Stir in the Greek yogurt. Season with salt and pepper to taste.
  • Serve and offer sliced green onions, cheddar cheese and bacon crumbles as optional toppings.



Calories: 109kcalCarbohydrates: 16gProtein: 10gFat: 1gCholesterol: 2mgSodium: 606mgFiber: 3gSugar: 4g
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