Sit back, relax, and sip a soup that satisfies with every cheesy, veggie-filled bite.
On a cold fall afternoon or evening, there’s nothing better than a creamy-dreamy soup to warm you up. Buttery, cheesy, and full of beneficial veggies, cauliflower potato soup is one of the best. It stands strong on its own, or can be enjoyed with a side of crusty bread or Garlic Toast.
I prefer to make mine with locally grown produce, both to support small business farmers and to get the best quality result. Cauliflower and potatoes are a dynamic duo because they offer a great balance of fiber and starch, and are great carriers for any extra savory flavors that are added to them. This soup in particular includes onion, garlic, and Italian seasoning, making it mild and easily enjoyed by all kinds of palates. With that in mind, it’s obvious to me that this could be my family’s next favorite dish this winter… I’m sure it could become the same for you and yours!
Is Cauliflower Potato Soup Healthy?
While this dish is vegetarian and gluten-free (just double-check your broth label to make sure it’s GF), it’s still got plenty of dairy, so it’s not vegan. Cauliflower is full of fiber and is also rich in minerals such as potassium and manganese. Altogether, this soup is a wholesome and satisfying meal to enjoy at the end of a long day.
To make it fully vegan, you can replace heavy cream with coconut cream and use non-dairy butter and cheese alternatives like those from Daiya.
Beans, Bacon, and Chives; Oh my!
Seeking a way to spruce up your soup with hearty protein and elevated flavors? There are many ways to do it, depending on your diet.
For meat-eaters, I recommend sprinkling your bowl with bacon bits and a swirl of sour cream. Vegetarians can add some white cannellini beans, chickpeas or even green peas. This offers a ton of plant protein, plus some more fiber and nutrients that make this more than just a meal; it’s a masterpiece! Top with chopped chives and you’ve got yourself a cheese-tastic soup fit for a veggie-loving queen. And if you’re really feeling bold, try all of the above together!
INGREDIENTS
- 1 1/2 tablespoons butter
- 1 large onion, diced
- 3/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 2 large russet potatoes, peeled and cubed
- 4 cups vegetable broth
- kosher salt to taste
- black pepper to taste
- 1/2 cup heavy cream
- fresh chopped green onions for garnish
- shredded cheddar cheese for garnish
INSTRUCTIONS
Sauté
Cook onions and garlic in butter.
Simmer
Boil vegetables until tender, then blend.
Cream
Add heavy cream, reheat. Serve with green onions and shredded cheese on top.
Devour!
FAQs & Tips
While this soup is best enjoyed fresh, it stores well for leftovers. Make sure to let it cool before pouring it into a fridge-safe container. It will keep like this for 3 to 4 days. You can also portion it out for future meal prep and freeze for up to 3 months. Thaw it in the fridge overnight before reheating gently on the stove, stirring thoroughly. There’s a chance that the texture might change during the thaw, so keep an eye on it and add more cream if necessary.
You can, but it’s a little trickier. You’ll want to let the soup cool down quite a bit before pouring it into the blender. I recommend using an immersion blender because you have way more control over how smooth or chunky you want it to be, and you can keep it in the pot while blending it. This leaves you with less mess, less stress, and a whole lot of “mmm, yes!”
While the flavors of this recipe are mild, you are more than welcome to experiment according to your taste. I like to add 1 teaspoon of smoked paprika for a small, smoky kick, or a couple dashes of pineapple habanero hot sauce for real heat. If spice isn’t your thing, you can also add a couple tablespoons of lemon juice to brighten the flavor profile and add a bit of tang.
Serving Suggestions
“What else, what else?” my grandma always asks herself aloud as she’s preparing to serve dinner. Well, other than the suggestions I’ve already made, there are some other savory sides that turn this soup into a dynamic dish.
For my fellow veggie-lovers, try Zucchini Pancakes, Garlic Parmesan Fries, or Gluten-Free Crackers. For my meat-loving friends, I recommend Candied Bacon Crackers.
Cauliflower Potato Soup
Ingredients
- 1 1/2 tablespoons butter
- 1 large onion diced
- 3/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1 large head cauliflower cut into florets
- 2 large russet potatoes peeled and cubed
- 4 cups vegetable broth
- kosher salt to taste
- black pepper to taste
- 1/2 cup heavy cream
- fresh chopped green onions for garnish
- shredded cheddar cheese for garnish
Instructions
-
Heat butter in a large pot over medium heat. Add diced onion and minced garlic with Italian seasoning and some salt and pepper to taste.
-
Cook for about 5 minutes or until onion is translucent, then stir in the cauliflower and potatoes. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
-
Cover the pot with a lid and simmer for 25 minutes or until the vegetables are tender.
-
Use an immersion blender to purée the soup until your desired texture. You can make it entirely smooth or have some chunks.
-
Stir in the heavy cream and heat through, adding more salt and pepper and adjusting the taste as needed. Garnish with cheese and green onions.
Nutrition
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