Creamy Cauliflower Potato Soup

Creamy Cauliflower Potato Soup is the ultimate comfort dish, blending tender potatoes and cauliflower with savory herbs, garlic, and a bright splash of lemon juice for a warm, creamy bowl that’s perfect any time of year.

Why You’ll Love Creamy Cauliflower Potato Soup

– Silky, smooth texture from pureed cauliflower and potatoes
– Simple pantry ingredients come together in under an hour
– Easily customizable with cream, cheese, or extra herbs
– Brightened at the end with fresh lemon juice for a balanced flavor
– Perfect for meal prep, freezer-friendly, and kid-approved

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: 1/2 cup (120ml) heavy cream
• optional for serving: chopped chives, scallions, or parsley; croutons; and/or crumbled bacon

Directions

1. In a large soup pot over medium heat, melt the butter, swirling the pot occasionally to coat the bottom.

2. Once the butter has melted and begins to foam, add the diced yellow onion. Sauté, stirring frequently, until the onion turns translucent and soft, about 3 minutes.

3. Stir in the minced fresh garlic and cook for about 30 seconds, until fragrant but not browned.

4. Add the peeled, chopped potatoes and cauliflower florets to the pot. Stir to combine and let them warm through for about 30 seconds.

5. Pour in the chicken or vegetable broth. Add the bay leaf, dried thyme, dried parsley, salt, and freshly ground black pepper. Stir well to distribute the seasonings.

6. Increase the heat to bring the soup up to a gentle boil.

7. Once boiling, reduce the heat to maintain a simmer. Cover the pot and cook, stirring occasionally, until the potatoes and cauliflower are fork-tender, about 15–20 minutes.

8. Remove the pot from the heat. Carefully fish out and discard the bay leaf.

9. Using an immersion blender, puree the soup directly in the pot until completely smooth. (Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.)

10. If using, stir in the heavy cream to add extra richness and a luscious mouthfeel.

11. Stir in the fresh lemon juice. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.

12. Ladle the soup into bowls and top with your favorite garnishes: chopped chives, scallions, parsley, croutons, or crumbled bacon.

Pro Tips and Variations

– For a vegan version, use vegetable broth and omit the heavy cream—or stir in full-fat coconut milk for creaminess.
– To lighten the soup, replace cream with an extra ¼ cup of broth or simply skip it.
– Add a pinch of smoked paprika or red pepper flakes when sautéing onions for a touch of warmth.
– Swap cauliflower for broccoli or add wilted spinach for extra greens.
– If the soup is too thick, thin it with additional broth or a splash of milk.

Serving Suggestions

– Serve with warm, crusty bread or garlic toast for dipping.
– Pair with a simple green salad dressed in vinaigrette.
– Top with shredded sharp cheddar or Gruyère for added richness.
– Offer a side of grilled cheese sandwiches or toasted panini.
– Garnish with a swirl of herb oil or pesto for color and flavor.

Storage/Reheating

– Refrigerate leftover soup in an airtight container for up to 4 days.
– Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
– To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened.
– Microwave single portions in a covered bowl, stirring halfway through, until heated through.

FAQs

Can I use frozen cauliflower and potatoes?
Yes. Add frozen veggies directly to the pot and extend the simmering time by 5–10 minutes until tender.
How do I make this soup thicker or thinner?
For a thicker soup, use less broth or simmer longer uncovered. For a thinner consistency, add extra broth or water.
Can I prepare this in a slow cooker?
Absolutely. Sauté onions and garlic separately, then add all ingredients (except cream and lemon) to the slow cooker. Cook on low for 4–5 hours then blend and finish with cream and lemon juice.
What if I don’t have an immersion blender?
Carefully transfer batches to a blender or food processor. Leave the lid slightly ajar and cover with a kitchen towel to release steam.
Is this soup freezer-friendly?
Yes—store in airtight containers, leaving room for expansion, and freeze for up to 3 months.

Conclusion

Whether you’re craving cozy comfort or hosting a casual dinner, this Creamy Cauliflower Potato Soup delivers creamy, herb-infused goodness in every spoonful. With simple ingredients and easy steps, this cauliflower potato soup will become a go-to recipe that’s as versatile as it is delicious.

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