Creamy Cauliflower Potato Soup

5 from 1 vote

Warm up with a bowl of this creamy cauliflower potato soup on a cold day. Packed with flavor and comforting without being heavy. Cook the ingredients together, then blend until velvety smooth. Garnish with croutons, bacon pieces and thyme.

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian

Servings: servings

Calories: 332kcal

Author: Christina

Ingredients

¼ cup unsalted butter
1 cup diced sweet onion (about 1 small onion)
3 teapoons minced garlic (about 3-4 cloves)
1 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
4 cups potatoes peeled and chopped in 1-inch pieces (about 1 ¼ pounds)
5 cups cauliflower florets (about 1 large head)
6 cups chicken broth or vegetable broth
2 teaspoons lemon juice
½ cup shredded cheddar cheese
¾ cup heavy cream

Instructions

Melt the butter over medium heat in a 5-quart or larger pot or Dutch oven. Add the onions and cook, stirring occasionally, until the onions soften and turn translucent, about 5-6 minutes.
Add the garlic, salt, pepper, white pepper, thyme, and parsley. Cook for about 1 minute until fragrant, careful not to let the garlic burn.
Add the cauliflower and potatoes. Then, add the broth, lemon juice and bay leaf. Adjust to medium-high heat and bring to boil. Then reduce heat to medium and simmer for 25 minutes. The cauliflower and potatoes should be fork-tender.
Remove from heat. Remove bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Or allow to cool slightly, then carefully transfer the soup to a blender and puree in batches. Stir in the heavy cream and cheese.
Serve soup warm and top with croutons, crumbled bacon, thyme, and/or chopped hives. Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

Freezing Instructions: This soup freezes wonderfully! Freeze in a freezer-safe container or cubes for up to 3 months. Thaw overnight in the refrigerator then reheat to serve.
Potatoes: You can use any white or yellow/gold potatoes, or even russet potatoes. I usually use Yukon gold potatoes for their texture and buttery flavor.
Blender: To keep this to a one pot recipe use an immersion blender. If using a standard blender, using a ladle, spoon the slightly cooled soup into the blender, filling no more than halfway. You will do this in batches. Remember to use a vented lid to allow the steam to escape.

Nutrition