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Creamy Cauliflower Potato Soup Recipe

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3.8 from 2 reviews

This creamy cauliflower potato soup is a comforting, smooth, and flavorful blend of tender potatoes and cauliflower simmered in a savory broth with fresh herbs and a hint of lemon juice. Enhanced by optional heavy cream, it’s perfect as a warm starter or light meal, garnished with chives, croutons, or bacon for added texture and taste.

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 they become soft and translucent, approximately 5 minutes.
  2. Add Garlic and Herbs: Stir in the minced garlic and cook while stirring frequently until fragrant, about 1 minute, ensuring the garlic does not brown. Then add salt, black pepper, dried thyme, and dried parsley and cook for another minute.
  3. Simmer Vegetables: Pour in the chicken or vegetable broth, 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 for 35 minutes until vegetables are fork-tender.
  4. Puree Soup: Remove the pot from heat and discard the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, let the soup cool slightly, then carefully transfer it in batches to a regular blender with the vented lid and blend until smooth.
  5. Finish with Cream: If desired, stir or blend in the optional heavy cream to add extra richness to the soup.
  6. Serve and Garnish: Serve the soup warm topped with optional chopped chives, scallions, parsley, croutons, or crumbled bacon.
  7. Storage and Reheating: Store leftovers in a covered container in the refrigerator for up to one week. Reheat by pouring into a pot over medium heat until warm.

Notes

  • Make Ahead & Freezing: This soup freezes very well for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating on the stove.
  • Special Tools: Use a vegetable peeler for potatoes, a large pot or Dutch oven for cooking, and an immersion blender or standard blender for pureeing.
  • Lemon Juice Importance: The addition of fresh lemon juice brightens and balances flavors, preventing the soup from tasting flat or missing depth.
  • Using a Standard Blender: Allow the soup to cool before blending. Puree in batches with the blender lid vented to let steam escape safely.
  • Best Potatoes: Yukon gold potatoes work best, but you can use any white or yellow/gold potatoes or russets. Sweet potatoes have not been tested.

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