Description
This Creamy Cauliflower Potato Soup is a warm, comforting dish perfect for chilly days. Made by simmering tender cauliflower and potatoes with savory seasonings, then pureeing into a smooth, velvety soup, it can be enriched with optional heavy cream and garnished with fresh herbs, croutons, or bacon for extra flavor and texture.
Ingredients
Scale
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
- For serving: chopped chives, scallions, or parsley; croutons; and/or crumbled bacon
Instructions
- Sauté the Aromatics: Melt the butter over medium heat in a large stockpot or Dutch oven. Add the diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Avoid browning the garlic. Then add salt, black pepper, dried thyme, and dried parsley; cook for another minute to bloom the spices.
- Add Broth and Vegetables: Pour in the chicken or vegetable broth, fresh lemon juice, and add the bay leaf. Add the chopped potatoes and cauliflower florets. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer uncovered for 35 minutes, or until the potatoes and cauliflower are fork-tender.
- Puree the Soup: Remove from heat and take out the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, let the soup cool slightly and puree in batches using a regular blender.
- Add Cream and Adjust Seasoning: If desired, stir or blend in the heavy cream for extra richness. Taste and adjust seasoning if necessary.
- Serve: Serve the soup warm, garnished with chopped chives, scallions, parsley, croutons, and/or crumbled bacon as preferred.
- Storage and Reheating: Store any leftovers in a covered container in the refrigerator for up to one week. Reheat gently on the stovetop over medium heat until warmed through.
Notes
- This soup is especially comforting and flavorful on cold days with its creamy texture and savory herbs.
- The immersion blender method ensures a smooth consistency without transferring hot soup multiple times.
- For a vegan version, use vegetable broth and omit heavy cream or substitute with coconut or oat cream.
- Be careful not to brown the garlic to avoid bitterness.
- The soup can be garnished with a variety of toppings like fresh herbs, crunchy croutons, or bacon to add texture and depth.
Nutrition
- Serving Size: 1 cup
- Calories: 124
- Sugar: 2.5 g
- Sodium: 251.4 mg
- Fat: 6.5 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 13.6 g
- Fiber: 2.3 g
- Protein: 4.4 g
- Cholesterol: 15.8 mg
