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Creamy Pork and Cauliflower Potato Soup

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Our little one loves soup! Typically I take hours to make a soup so all the flavors really come out. Then there’s other times when I make a quick soup in just 30 minutes and it tastes like it’s been cooking for hours! This Cauliflower Potato Soup with Pork is one of those 30 minutes soups! How do we cook it so quickly? Well, this is a soup that is best made with leftovers. Whenever we eat pork chops I reserve one or two for soup. When I cook a whole chicken, I use the bones to make a stock. I prep veggies for 2-3 days and then chop those up for soup. By making this soup we can use up everything we have in the house that hasn’t been eaten, or you could just use all fresh.

Creamy Pork and Cauliflower Potato Soup. Delicious hearty flavor with good for you ingredients. www.superhealthykids.com

Don’t like cauliflower? No worries! You won’t even know it’s in here. All the other flavors completely take over. It really thickens up the soup and it’s so good for you. Plus it’s much easier to hide cauliflower than it is broccoli or spinach, if you have to hide that is. 🙂

Find out all about cauliflower over at Know Your Produce!

Creamy Pork and Cauliflower Potato Soup. Delicious hearty flavor with good for you ingredients. www.superhealthykids.com

Creamy Pork and Cauliflower Potato Soup

4 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Creamy Pork and Cauliflower Potato Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 173kcal


  • 1 each pork chop, boneless
  • 1 medium russet potato
  • 1 medium cauliflower
  • 1 stalk celery
  • 1 medium carrot
  • 1/2 medium onion
  • 1/2 teaspoon thyme, dried
  • 2 cup chicken broth, low-sodium
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup milk


  • Chop up pork chop, potato and cauliflower.
  • Slice celery and carrot.
  • Chop onion.
  • In a large sauce pan combine all of the ingredients aside from milk.
  • Once the vegetables are cooked, remove most of the cauliflower.
  • Place the cauliflower into a blender with the milk.
  • Pour the cauliflower mixture back into the soup and stir. Enjoy!
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Calories: 173kcal | Carbohydrates: 18g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 167mg | Fiber: 3g | Sugar: 7g

Since we use the leftover pork chops we nix any ham or pork in this soup and use smoked paprika to give it a bit more of that smokey flavor. We make our soup nice and creamy by blending cauliflower and potatoes with a little bit of whole milk. You can add whatever veggies you want or have on hand. Today we had sliced up carrots, celery and onions. We do a lot of meal prep and by doing that you ensure you use up that beautiful produce you purchased, instead of tossing it when it goes bad. Easy to grab and go always wins!

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Recipe Rating


I made this tonight. Nice comfy fall recipe. If i were to make it again I think I would include maybe 3/4 cup cream cheese or something. Maybe it’s because I’m from Wisconsin but it just tastes like it needs some cheese. 🙂

Fantastic! I just made this with a leftover pork roast that was too dry to eat. Thank you for saving me! I did not use the milk and it was perfectly creamy

5 stars
Wow – used chopped baby carrots – 1/2 bag frozen cauliflower heated in microwave & then chopped – skipped the blender step – Amazing ?