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Cauliflower Potato Soup Recipe

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3.8 from 4 reviews

This hearty and satisfying Cauliflower Potato Soup recipe offers a creamy texture thanks to roasted cauliflower and potatoes. Enhanced with chicken stock and optional cream, it’s a comforting, veggie-forward dish perfect for cozy meals.

Ingredients

Main Ingredients

  • 1 cauliflower head, chopped
  • 3 medium-sized russet potatoes, peeled and halved
  • 1 onion, peeled and halved
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Optional Ingredients

  • ½ cup heavy cream
  • chopped chives
  • fried onion bits
  • bacon bits

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: Place the chopped cauliflower, halved potatoes, and halved onion on a baking sheet lined with aluminum foil for easy cleanup.
  3. Season and Coat: Drizzle olive oil over the vegetables and sprinkle with salt and black pepper, then toss them well to ensure even coating.
  4. Roast Vegetables: Bake the vegetables in the preheated oven for 30 minutes until tender and slightly caramelized.
  5. Simmer Stock and Bay Leaf: In a saucepan, add chicken stock and bay leaf. Bring the mixture to a boil to infuse the bay leaf flavor.
  6. Add Roasted Vegetables: Transfer the roasted cauliflower, potatoes, and onions to the boiling stock and simmer for an additional 10 minutes to meld flavors.
  7. Remove Bay Leaf and Add Cream: Take out the bay leaf and, if desired, stir in the heavy cream for extra richness.
  8. Blend Soup: Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender.
  9. Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed.
  10. Serve and Garnish: Pour the soup into bowls and garnish with chopped chives, fried onion bits, and bacon bits if you like, for added texture and flavor.

Notes

  • Roasting vegetables enhances their natural sweetness and adds depth to the soup.
  • Use an immersion blender for convenience; if using a traditional blender, blend in batches and be cautious of hot liquids.
  • Optional toppings like fried onions and bacon bits add crunch and smoky flavor but can be omitted for a vegetarian version.
  • Substitute chicken stock with vegetable broth to make this dish vegetarian-friendly.
  • Adjust the cream quantity according to your preference for creaminess.

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