Description
This creamy cauliflower potato soup is a comforting and flavorful dish that combines tender potatoes and cauliflower in a smooth, velvety broth. Enhanced with garlic, herbs, and a hint of lemon juice, it’s perfect for warming up on chilly days. The soup is pureed to a silky texture and optionally enriched with heavy cream for extra richness, making it hearty yet light enough for a satisfying meal.
Ingredients
Scale
Soup Base
- 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
Vegetables & Broth
- 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 Additions
- 1/2 cup (120ml) heavy cream
- Chopped chives, scallions, or parsley for garnish
- Croutons for serving
- Crumbled bacon for serving
Instructions
- Sauté Onions: Melt the butter over medium heat in a large stockpot or Dutch oven. Add the diced onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes.
- Add Garlic and Herbs: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it. Then add salt, pepper, dried thyme, and dried parsley, cooking for an additional minute to release the flavors.
- Add Broth and Vegetables: Pour in the chicken or vegetable broth along with fresh lemon juice and bay leaf. Add the peeled and chopped potatoes and cauliflower florets. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer gently for 35 minutes, until the potatoes and cauliflower are fork-tender and fully cooked.
- Puree the Soup: Remove the pot from heat and take out the bay leaf. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a blender to puree.
- Optional Cream Addition: If using, stir in or blend the heavy cream into the pureed soup for extra richness and creaminess.
- Serve: Ladle the soup into bowls and garnish with chopped chives, scallions, parsley, croutons, or crumbled bacon as desired. Serve warm.
- Storage and Reheating: Store any leftovers in a covered container in the refrigerator for up to one week. To reheat, pour the soup into a pot over medium heat and heat until warm, stirring occasionally.
Notes
- This soup is best enjoyed warm and serves as a cozy, comforting meal especially on cold days.
- Using an immersion blender is convenient, but a regular blender can also be used; just be cautious with hot liquids to avoid splattering.
- Optional heavy cream adds extra richness, but the soup is delicious without it for a lighter version.
- Garnishes like chives, croutons, or bacon add texture and flavor but are not necessary.
- Ensure vegetables are cooked thoroughly before blending to get a smooth consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 124
- Sugar: 2.5 g
- Sodium: 251.4 mg
- Fat: 6.5 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 13.6 g
- Fiber: 2.3 g
- Protein: 4.4 g
- Cholesterol: 15.8 mg
