Cauliflower Celery Root Baked Potato Soup
Serves: 8
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.
  • 1 head cauliflower roughly chopped
  • 1 small celery root peeled and roughly chopped
  • 2 small russet potatoes peeled and roughly chopped
  • ½ small onion roughly chopped
  • 2 tbsp garlic minced
  • 6 cups chicken broth or vegetable broth
  • 1 cup plain Greek yogurt
  • salt to taste
  • black pepper to taste
  1. 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.
  2. Using an immersion blender, puree the soup. Alternatively, puree in batches in a food processor or blender.
  3. Stir in the Greek yogurt. Season with salt and pepper to taste.
  4. Serve and offer sliced green onions, cheddar cheese and bacon crumbles as optional toppings.
Recipe by Ann Dunaway Teh at