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Creamy Cauliflower Potato Soup Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This creamy cauliflower potato soup is a comforting and flavorful dish perfect for chilly days. Made with tender potatoes, cauliflower florets, aromatic herbs, and a touch of lemon juice, it features a velvety texture achieved by pureeing the cooked vegetables. Optional additions like heavy cream, chives, croutons, and bacon elevate the soup into a rich, satisfying meal that serves 12.

Ingredients

Main Ingredients

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 and 1/2 cups (195g) diced yellow onion (about 1 medium onion)
  • 4 teaspoons minced fresh garlic (about 4 cloves)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 6 cups (48 oz./1.4L) chicken or vegetable broth
  • 1 Tablespoon fresh lemon juice
  • 1 bay leaf
  • 4 cups (about 700g; or 1 lb. 12 oz.) peeled and chopped potatoes (about 1-inch pieces)
  • 4 cups (about 480g; or 1 lb.) cauliflower florets

Optional Ingredients

  • 1/2 cup (120ml) heavy cream
  • Chopped chives, scallions, or parsley (for serving)
  • Croutons (for serving)
  • Crumbled bacon (for serving)

Instructions

  1. Sauté Onions: Melt the butter over medium heat in a large stockpot or Dutch oven. Add the diced onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
  2. Add Garlic and Herbs: Stir in the minced garlic and cook, stirring frequently, until fragrant, about 1 minute, taking care not to brown the garlic. Then add salt, black pepper, dried thyme, and dried parsley. Cook together for an additional minute to release the herbs’ aromas.
  3. Cook Vegetables in Broth: Pour in the chicken or vegetable broth along with fresh lemon juice and add the bay leaf. Add the peeled and chopped potatoes and cauliflower florets. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 35 minutes until the vegetables are fork-tender.
  4. Puree the Soup: Remove the pot from heat and discard the bay leaf. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, allow the soup to cool slightly before carefully transferring it in batches to a regular blender to puree. If desired, stir in the heavy cream to add a richer texture and flavor.
  5. Serve and Garnish: Serve the soup warm, topped with your choice of chopped chives, scallions, parsley, croutons, and crumbled bacon for added texture and savory notes.
  6. Store Leftovers: Transfer any leftover soup to a large covered container and refrigerate for up to one week. To reheat, warm the soup over medium heat in a pot until hot throughout.

Notes

  • When pureeing soup in a blender, do not fill the blender more than halfway, and blend in batches to avoid spills and ensure safety.
  • You can use either chicken or vegetable broth depending on your preference or dietary needs.
  • The heavy cream is optional but adds a luxurious creaminess to the soup.
  • For a vegan or dairy-free version, omit the butter and heavy cream, and use vegetable broth.
  • The lemon juice brightens the flavor and balances the richness of the soup.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-cauliflower-potato-soup-recipe/