Creamy Cauliflower Potato Soup

•  Prep Time: 20 minutes
•  Cook Time: 40 minutes
•  Total Time: 1 hour
•  Yield: about 12 cups

Description

Flavorful and satisfying, a warm bowl of this creamy cauliflower potato soup is deliciously comforting on a cold day. Cook all the ingredients on the stove and then blend to a smooth, silky consistency.

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 

Instructions

1. Melt the butter over medium heat in a large stockpot or Dutch oven. Add the onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
2. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic get too brown. Stir in the salt, pepper, thyme, and parsley. Cook for 1 minute.
3. Add broth, lemon juice, bay leaf, potatoes, and cauliflower. Bring to a boil, then reduce heat to medium-low and simmer for 35 minutes. The vegetables should be fork-tender.
4. Remove from heat. Remove bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Or let cool slightly and then carefully transfer the soup to a regular blender and puree in batches (see Notes for instructions). If using, stir or blend in heavy cream.
5. Serve soup warm and top with chopped chives, croutons, and/or crumbled bacon, if desired.
6. Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. 

Notes

1. Make Ahead & Freezing: Soup freezes wonderfully! Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
2. Special Tools (affiliate links): Vegetable Peeler | Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven) | Blender or Immersion Blender 
3. Lemon Juice: This may seem like a strange addition to cauliflower and potatoes, but trust me, the soup doesn’t taste nearly as good without it. An acid is definitely needed, and a little squeeze of fresh lemon makes a world of difference here, brightening up and rounding out all the flavors. Without it, the soup tastes like it’s missing something.
4. If Using a Standard Blender: Let the soup cool some before transferring to a blender. Using a ladle, spoon the slightly cooled soup into the blender, filling no more than halfway (you’ll need to puree the soup in batches). Be sure to use a vented lid to allow steam to escape. 
5. Best Potatoes to Use: I use Yukon gold potatoes in this soup, but you can use any white or yellow/gold potatoes, or russet potatoes. I haven’t tested this with sweet potatoes, but you can certainly try it!

Nutrition

• Serving Size: 1 cup
• Calories: 124
• Sugar: 2.5 g
• Sodium: 251.4 mg
• Fat: 6.5 g
• Carbohydrates: 13.6 g
• Protein: 4.4 g
• Cholesterol: 15.8 mg