Creamy Cauliflower and Potato Soup recipe
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- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
A deliciously simple, but hearty soup. Serve with fresh crusty bread, if desired.
148 people made this
- 30g unsalted butter
- 1 onion, chopped
- 1 head cauliflower, broken into small florets
- 1 potato, peeled and diced
- 475ml vegetable stock
- 475ml milk
- salt and pepper to taste
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
- Pour in the stock, bring to the boil, reduce heat to low and simmer for 20 minutes or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Reviews & ratingsAverage global rating:(108)
Reviews in English (92)
Very delicious and filling . I used chicken stock instead . Will definitely make again.-13 Nov 2015
I made this recipe into a "cream of" cauliflower soup by blending it all after the cauliflower was cooked. Soooooo good! Loved it! Very tasty and so easy to make! Thanks for sharing!-30 Sep 2003
Very easy to make and excellant results. I put the chunks of cauliflower and potatoes in a blender to make a thicker soup--well worth the effort. Top with crisp bacon and shredded cheese-wonderful!!-22 Feb 2007
Creamy Roasted Cauliflower & Potato Leek Soup [Vegetarian]
Cauliflower potato leek soup ready to eat!
Old-fashioned potato soup is a simple, comforting favorite my mom would make when pantry supplies were few. The simplicity of a soul-food trio, potato, onion, and milk seasoned with salt and pepper still reminds me of home.
In this cauliflower soup recipe, we’ve revamped classic potato soup to tone down the carbs with cauliflower and deepen the flavor by roasting the vegetables.
Each bowl of potato cauliflower soup can be customized making it a great family dinner.
My daughter likes hers topped with coconut bacon. While my husband and I go for a Loaded Potato Cauliflower Soup.
We top our bowls with a generous amount of fresh ground black pepper, coconut bacon and fresh green onions. It's also great with vegan cheese and sour cream.
It leaves us full and satisfied!
Creamy Cauliflower “Baked Potato” Soup
Add the bacon to a large soup pot set over medium heat and cook until the bacon is crisp, about 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate and set aside.
Stir the onion into the bacon fat and cook, stirring often, until it is translucent, about 3 minutes. Add the cauliflower, potato, carrot, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Raise the heat to medium-high, add the broth and 1 cup water, and bring the liquid to a boil. Simmer the mixture until the vegetables are very soft, about 13 minutes. Turn off the heat and use a ladle to transfer half the vegetables and liquid to a blender. Add the cream cheese and blend until smooth.
Pour the puréed soup into a large bowl or clean saucepan. Blend the second half of the soup until it is smooth and add it to the first batch. Heat the soup over medium heat until it is warmed through. Divide among soup bowls and serve topped with a dollop of yogurt and some of the grated cheese, bacon, and scallion.
PER SERVING: Calories 187 / Protein 10g / Dietary Fiber 3g / Sugars 6g / Total Fat 10g
Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.
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- 3 tablespoons butter
- 1 1/2 cups chopped yellow onion (from 1 medium onion)
- 1 tablespoon chopped fresh thyme
- 2 3/4 teaspoons kosher salt
- 3 garlic cloves, minced (about 1 Tbsp.)
- 2 tablespoons all-purpose flour
- 4 cups unsalted chicken stock
- 1 (12-oz.) russet potato, peeled and diced
- 1 pound fresh cauliflower florets (from 1 medium head)
- Pinch of cayenne pepper
- 4 thick-cut bacon slices (about 6 oz.), cooked and crumbled
- 2 tablespoons minced fresh chives
Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
Transfer cauliflower mixture to a blender add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.
Yield: 6 servings
prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes
A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate set aside.
- Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil reduce heat and simmer until cauliflower are tender, about 12-15 minutes season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
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Potato Cauliflower and Leek Soup
- 1) In a large heavy bottom pot, add the oil and butter and preheat over medium heat, add the leeks along with a pinch of salt and cook until slightly caramelized and softened, about 10 minutes.
2) Add the potatoes and cauliflower and enough stock to cover about two inches above the veggies, bring to a boil, partially cover, simmer on low until the potatoes are tender.
3) Once the potatoes are tender, taste for seasoning and adjust to your preference, remove from the heat, puree using an immersion blender then stir in the half and half and put back on low to keep it warm, meanwhile make your topping.
4) In a small skillet, add the oil, once hot over medium heat, add the remaining 1/4 cauliflower head (finely chopped) and garlic, saute until they get brown and crispy, at the last minute, add in the parsley and season with salt and pepper.
5) Ladle the soup in bowls, top with some of your topping and an extra grating of parm and black pepper (and some sour cream if you fancy) and dig in!
Slow Cooker Cauliflower Potato Soup
Creamy and delicious, this Cauliflower Potato Soup hits the spot at dinner. Load up your bowl with all your favorite baked potato toppings.
My kids have been telling me to post our healthy baked potato soup recipe for a long time. This healthy potato soup made with cauliflower might be one of the most requested dinners every time I ask my family the question – what do you want for dinner this week? How do I say no to that??
Any time I can get my family to eat a healthy soup is a win in my book. This Slow Cooker Cauliflower Potato Soup aka Baked Potato Soup is one of the best weeknight meals since it comes together simply and can be reheated easily for those of us who are in a season of life where dinner time is a bit staggered due to sports practices and other activities with our kids.
Pin this recipe for cauliflower and potato soup!
When I make this cauliflower potato soup recipe I like to prep my soup toppings ahead so that when it’s time for dinner, everything is ready to go. I always cook my bacon (in the oven) ahead of time then store it wrapped in a paper towel in the fridge. I chop my green onion and make sure I have shredded cheese (if I don’t have time to shred my own cheese I just use a Mexican blend or cheddar cheese that comes already shredded in a bag) as well.
I love using these glass Pyrex containers with lids for prepped items like this – I have started using more glass over plastic containers and find that everything stays more fresh and honestly, food just looks more appealing in glass containers in my opinion. It’s a great investment for your kitchen.
Serve this healthy baked potato soup with a big salad or sandwiches at dinner to round out the meal. Enjoy this easy dinner!
If you puree all of your Cauliflower Soup then it is likely to be on the gorgeously thick side and you may want to thin it out with chicken broth, milk or half and half.
If you puree only part of your soup, then it will either be the perfect consistency or perhaps slightly thinner than you may like. Don’t let this bother you though, because it is very easy to thicken Cauliflower Soup.
To thicken Cauliflower Soup, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 3 tablespoons water until smooth. Add to soup and simmer until thickened. If you would like even thicker soup, then repeat.