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Creamy Cauliflower Potato Soup

Creamy Cauliflower Potato Soup
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A velvety bowl of comfort combining earthy cauliflower and potatoes with aromatic herbs. Easy recipe ready in 40 minutes.

Ingredients

Scale
  • 1 medium head cauliflower, cut into florets
  • 2 medium russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped fresh chives or green onions for garnish (optional)

Instructions

  1. Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  2. Add cauliflower florets, diced potatoes, dried thyme, dried parsley, salt, and black pepper. Pour in vegetable broth and bring to a boil.
  3. Reduce heat to low, cover, and simmer for about 20 minutes, or until potatoes and cauliflower are very tender.
  4. Remove from heat and use an immersion blender to puree the soup until smooth and creamy, or carefully transfer in batches to a blender. Return soup to pot if using regular blender.
  5. Stir in milk or heavy cream. Warm over low heat until heated through, but do not boil. Taste and adjust seasoning if needed.
  6. Ladle into bowls and garnish with chopped chives or green onions if desired.

Notes

  • For dairy-free version, substitute milk or cream with unsweetened almond milk or coconut milk.
  • Peeled potatoes give the soup the smoothest, most velvety finish.
  • Add shredded cheese or crispy bacon bits for extra flavor.
  • If soup is too thick after refrigeration, add a splash of milk or broth when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-cauliflower-potato-soup/