Go Back Email Link
Cauliflower Potato Soup

Creamy Cauliflower Potato Soup Recipe

Cauliflower Potato Soup is a velvety, rich soup made withcauliflower, potatoes, and seasonings. The cauliflower adds a delicate, mildflavor, while the potatoes provide a creamy consistency. The soup is typicallycooked with vegetable broth, garlic, onions, and thyme, then blended untilsmooth. It's an ideal choice for those looking for a comforting yet healthymeal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head of cauliflower, chopped into florets
  • 2 large russet potatoes, peeled and diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup milk (or a dairy-free alternative like almond milk)
  • 2 tablespoons olive oil (for sautéing)
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley (for garnish, optional)

Equipment

  • Large Pot or Dutch Oven
  • Blender or Immersion Blender
  • Cutting Board and Sharp Knife
  • Measuring spoons and cups
  • Wooden Spoon or Silicone Stirrer
  • Ladle

Method
 

  1. Sauté Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  2. Add the Cauliflower and Potatoes: Stir in the chopped cauliflower and diced potatoes, and let them cook for a few minutes while you stir them around with the onion and garlic. This will allow the flavors to meld together.
  3. Pour in the Broth and Spices: Add the vegetable broth to the pot, followed by the dried thyme, garlic powder, salt, and pepper. Stir everything well, making sure all the ingredients are covered by the liquid.
  4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the cauliflower and potatoes are soft and fully cooked.
  5. Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until creamy. Be sure to allow it to cool slightly before blending if using a regular blender.
  6. Add Milk: Once blended, return the soup to the pot (if using a regular blender). Stir in the milk, and cook on low heat for an additional 3-4 minutes until it’s heated through. Adjust the consistency with more broth or milk if necessary.
  7. Taste and Adjust: Taste the soup and adjust the seasonings to your liking. You may want to add more salt, pepper, or a pinch of cayenne for extra heat.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with warm bread on the side for the perfect meal.

Notes

I cooked this cauliflower potato soup on a chilly evening when I needed something both nourishing and comforting. It's a great recipe for busy weeknights when you want something quick but delicious. The creamy texture comes from blending the cauliflower and potatoes, creating a smooth base that satisfies without feeling too heavy. Plus, it's versatile—add your favorite herbs and spices to make it your own!