Description
Creamy cauliflower potato soup is the ultimate comfort dish, perfect for chilly evenings. This velvety soup combines tender cauliflower and Yukon Gold potatoes, simmered in a flavorful broth and blended to creamy perfection. Each spoonful offers a rich, satisfying experience that warms both body and soul. Whether enjoyed on its own or paired with crusty bread or a fresh salad, this delightful recipe is simple enough for weeknight dinners but impressive enough for gatherings.
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups florets)
- 2 medium Yukon Gold potatoes (about 2 cups diced)
- 1 medium sweet onion (1 cup diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut cream for vegan option)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Prep your veggies: Wash and chop the cauliflower into florets, dice the potatoes, slice the onion, and mince the garlic.
- 2. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant, about 3-4 minutes.
- 3. Add cauliflower and potatoes: Stir in cauliflower florets and diced potatoes; cook for another 5 minutes.
- 4. Pour in vegetable broth: Add broth to cover veggies completely. Bring to a gentle simmer; cook until vegetables are tender, about 15-20 minutes.
- 5. Blend until smooth: Use an immersion blender or transfer to a stand blender; puree until silky smooth.
- 6. Add cream and seasoning: Stir in heavy cream gradually while tasting; season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg