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Loaded Sweet Potato Cauliflower Soup

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Loaded Sweet Potato Cauliflower Soup! A creamy, smokey, slightly sweet, crazy flavorful, and nutritiously delicious soup. We make it in the slow cooker so you don’t have to babysit it on the stove top. Topped with bacon crumbles, crispy onions, a good sized pinch of cheese, dollop of sour cream, and diced green onions for the ultimate bowl of delish!

bowl of soup full of sweet potato cauliflower soup and topped with lots of toppings

Hi! Let’s make this dreamy Loaded Sweet Potato Cauliflower Soup today! Like A LOT of recipes that you find here on the skinny(ish) dish this recipe was born out of necessity. I had sweet potatoes and cauliflower that had seen better days and I thought to myself…

Let’s combine them and make soup because why not? I love a cozy bowl of potato soup so I figured a smokey sweet potato version would be perfect.

But, not just any soup. Let’s make it savory, smokey, sorta sweet, and just the tiniest bit of spice enough to make you wonder if you can detect a hint of spice. Most importantly, let’s make it good! and also, let’s top it off with a bunch of goodies!

I always have sweet potatoes on hand, always. I just love’m, but Eric does not share in my love of sweet potatoes. While I always have them on hand, I tend to forget to make them because he doesn’t really want them, ever. Often times, I run into the problem that they need to be used up stat. I’m not sure if I’ll ever have that problem again because her even absolutely loved this soup. I originally told him it was a russet potato, cauliflower, and carrot concoction so that he would at least try it without a biased opinion since he despises sweet potatoes (haha!), but I couldn’t fool him for long. I think the big ol grin gave me away as I creepily and closely watched him take bite after bite to see what he thought.

Results are in: he had two bowls, plus ate it for leftovers multiple times and even said, I think it’s good. In my opinion, if Eric likes it despite hating sweet potatoes… it’s PERFECT. My mom and her husband were over and they absolutely loved it too! In fact, she’s been bugging me for a couple months to get it on the site so she can make it herself. Yes, even my mama has to wait for recipes sometimes.

loaded sweet potato soup

In my opinion, recipes that come with instructions to load extra items on top are the best. More specifically salty, crunchy, and/or fresh goodies that compliment the item beneath it perfectly are perfect. While this Loaded Sweet Potato Cauliflower Soup really does do the job by itself in the flavor department. I love when a bowl of soup is full of colors and textures. It totally brings the dish together and makes the people who “hate soup as a meal” think twice when this kinda thing is is placed in front of them.

This recipe is short and sweet so let’s get to it!

PS I lost some photos somewhere along the way in the “process photo” department. I know some of your appreciate that so much, and I will update this with those photos next time I make it, but just know that you’re not missin’ much with those photos cause there are so few steps here!

How to make Loaded Sweet Potato Cauliflower Soup:

slow cooker loaded with sweet potatoes, cauilflower, adobo, and seasonings

Put all of these items into the slow cooker:

  • 2 lbs sweet potatoes (peeled and cubed)
  • 2 lbs cauliflower (roughly chopped)
  • 4 cups water
  • 2 tablespoons better than bouillon (vegetable, beef, or chicken works just fine)
  • 1 large onion (roughly chopped)
  • one tablespoon minced garlic (or about 4-5 cloves minced/pressed)
  • 1 chipotle pepper (from a can- usually found in the Latin American food section in the grocery store)
  • 3 tablespoons adobo (you get the adobo from the same can you get the chipotle pepper- its a smokey magical sauce and it’s a must have)
  • 1 tsp kosher salt
  • 1 tsp smoked paprika

You’ll also need whipped cream cheese and half and half, but do not add these until after it’s cooked and you’ve blended the soup!

Set the slow cooker to high, place the lid on top, and cook for 4-5 hours. When the veggies are tender turn off the slow cooker, add half and half, and blend using an immersion blender until the soup is silky smooth. You can also use a blender, but be sure to only blend small amounts at a time. I feel safe to blend about half the capacity of the blender.

toppings: bacon crumbs, pepitas, sour cream, shredded cheese diced green onions

Gather a bunch of toppings! Here I’ve got sour cream, crumbled bacon, pepitas, freshly shredded cheese, crispy French fried onions, and diced green onions. A small spoonful of each of these are literally what my foodie dreams are made of. Feel free to incorporate as many (or as few) of these as you want. The soup itself is very nutrient rich while being low in WW points and calories. So, plenty of room to add a few toppings to make it a fully loaded perfect bowl of soup.

Seriously incredible. It’s kind of like the extra grown-up version of loaded baked potato soup and I’m here for it.

close up loaded sweet potato soup

This Loaded Sweet Potato Cauliflower soup is just so yummy. and cozy. and nutritious. and so PRETTY. It really checks all the boxes for me. I think you should grab yourself a big bowl, a handful of toppings, and a big ol’ spoon real soon too.

loaded sweet potato soup
4.96 from 42 votes

Loaded Sweet Potato Cauliflower Soup

A super creamy and delicious soup with potatoes, cauliflower, and all the toppings.
Prep Time20 minutes
Active Time5 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: cauliflower, chicken noodle soup, loaded sweet potato cauliflower soup, slow cooker, sweet potatoes
Yield: 14 cups
Author: Star @ the skinny-ish dish


  • 2 lbs sweet potatoes peeled and cut into cubes
  • 2 lbs cauliflower roughly chopped
  • 1 large onion roughly chopped
  • 1 tbsp minced garlic (4-6 cloves minced)
  • 1 chipotle pepper (from can)
  • 3 tbsp adobo (from can of chipotle peppers)
  • 2 tbsp better than bouillon (vegetable, beef, or chicken) *
  • 4 cups water
  • 1 tsp smoked paprika
  • 4 ounces whipped cream cheese (do not add until the cook as cooked fully)
  • 1/2 cup half and half (do not add until the soup has cooked fully)
  • salt and pepper to taste

Make it LOADED (optional, but recommended):

  • crumbled bacon
  • diced green onions
  • shredded cheese
  • crispy French fried onions (these taste best if you heat them a bit in a skillet)
  • sour cream
  • pepitas


  • In a slow cooker add cauliflower, sweet potato, better than bouillon, chipotle pepper, adobo sauce, water, onion, garlic, salt, pepper, and spices. DO NOT ADD HALF AND HALF AND CREAM CHEESE YET!
    Set slow cooker for high for about 4-5 hours or on low for about 7-8 hours (or until the vegetables are tender).
    (sorry for caps, but if you put it in in the beginning it's probably ruined. Milk products just don't do well in slow cookers for longer than about an hour or two in my experience)
  • When the potatoes are tender turn of the slow cooker and add half and half and cream cheese. Blend using an immersion blender until silky smooth. You can also use a blender, but please remember to blend in small batches or you'll hate me for life.
  • Add the toppings!! You can use as many or as little as you'd like! Or, you don't even have to add any. The soup is actually perfect all by itself, but I'm a big fan of texture and colors when I'm eating so I love the additional toppings.


Serving size: 2 cups
 182 calories, 3.8g fat. 2g saturated fat, 635g sodium, 33g carbohydrates (27g net carbs), 6g fiber, 9.5g sugar (0g added sugar, 0g sugar alcohol), 6g protein 
WeightWatchers Points: 5 Points

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  1. 3 stars
    I’ve been wanting to try this for a while now but wasn’t sure if my picky husband who hates cauliflower would eat it. He LOVES it. Home run again! Thanks for helping to keep the menu interesting.

  2. Is there a way to make this vegan? What do you think I’d be able to sub for the milk and cheese?

    1. Hi Rosy, I’m not very familiar with vegan products, but I believe there’s vegan cream cheese in stores. That should probably be a great substitute as for the half and half If there’s a vegan substitute that you are used to using in its place- I would try that or use an ounce or two more of the cream cheese. That being said, I’ve made this soup and have added neither and enjoyed it very much.

  3. 5 stars
    never made a soup like this! I thought the spice level was perfect! I threw everything but the dairy products in the instant pot since I didn’t plan ahead, then used the immersion blender and added dairy products at end. so good!

      1. I just made this tonight in my instant pot I did 30 minutes turned out really good!

      2. I did 10 minutes at high pressure and let it release naturally. very good

  4. 5 stars
    Great recipe!
    I used my food processor to blend in batches at the end. The smaller you chop your ingredients, the easier it is to blend them smooth after 5 hours on high in the crock pot.

    I did totally mess up and I bought Chipotle sauce instead of actual Adobe pepper in sauce. Still worked great. I used 6tbsp of the sauce instead and it definitely had that amazing smokey spicy flavor. This is definitely a spicy recipe so keep that in mind.

  5. 5 stars
    The smell scared me lol I will admit. I was like, ‘ugh, there’s no way this is going to taste like anything but cauliflower!’ BOY WAS I WRONG. This soup is so flavorful, like all of your recipes, even without all the extras. I am so excited to load it up all week for lunch!

    1. I’m SO happy you enjoyed! I love cauliflower, but same the smell sometimes is just like WHY! HAHA

  6. Delicious! Next time I will remove the seeds from the chipotle pepper. Was a little spicy for the kids. I’ve never made a soup like this in the crockpot and I’m excited to try more! Thank you for the recipe.

  7. 5 stars
    Yummy in my tummy! We’re having a cooler start to summer in Southern Oregon! Yahoo! But I was tired of the usual dinner things
    so we tried this one coolish night and it is awesomely comforting and beautiful and good for us too!

  8. This recipe sounds SO good! I really want to make it, but I prefer using an instant pot over a slow cooker. Is it possible to get an instant pot version?

  9. 5 stars
    This soup is absolutely delicious. What a great way to get in your vegetables. We had this for lunch over several days. So good with that little extra kick of heat. Yum!

  10. 5 stars
    I can’t get over how good this is. The first time I made it, I only had half a block of 1/3 fat cream cheese on hand (not whipped) and it still turned out SO SO GOOD. I already made it the same way the second time this month and I don’t normally get excited about soup.
    I don’t even need the toppings, though it’s good that way too! It’s my new favorite thing. Thank you!

  11. Holy cow! I didn’t think it could be done, but your Roasted Tomato Soup was just ousted from my #1 most favorite soup ever spot by this guy! So, so, so good! The sweetness from the sweet potatoes is so perfectly balanced by the smokiness from the chipotle and adobo sauce. And those toppings…. Oh my gosh, the toppings! I used them all (and then some) — cilantro, green onions, pepitas, queso fresco, bacon crumbles, sour cream, AND fried onions. It took an already amazing soup to mind blowing level. Accompanied by one of your garlic parm drop biscuits because I can no longer eat soup without them. Dinner was out of this world tonight!

    1. Taryn, you just made me want to make this soup and my biscuits and go to the store and get queso fresco to add to the toppings list!! So happy you loved this

  12. 5 stars
    Wow!!! This is insanely delicious. First off it was SO easy. It took no time at all to put everything in the slow cooker. I honestly can’t get over how flavorful and filling this recipe is. It’s so easy to accommodate macros too by adding protein on top or the side. I topped with cheese, sour cream and cubed ham. Y’all have to try this recipe. It’s just too delicious and honestly so so easy and affordable that I feel like it’ll be on rotation.

  13. 5 stars
    Holy cow, this is amazing! This is seriously one of the easiest and affordable soups I think I’ve made AND it’s packed full of flavor. Seriously in awe of this recipe. Like quick, healthy AND flavorful…the trifecta I topped mine with a ham steak that I cubed up and then crisped up to add some protein. Plus I added some shredded cheese and Greek yogurt (in place of sour cream). Y’all have to try this recipe!!!

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