This Creamy Cauliflower Potato Soup is AMAZING!! This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.

I’m going to go ahead and just say it, I love this Creamy Cauliflower Potato  Soup (and even better) my entire family loves this soup.

Creamy Cauliflower Potato Soup l SimplyScratch.com

It’s creamy, flavorful, hearty and light. It’s as simple as roasted cauliflower florets and pureeing with cooked potatoes, onions, garlic and thyme in chicken broth. The pureed cauliflower will not only add to the creaminess of this soup, but also allows you to cut back on potatoes making this soup a little lighter. Yay!

Creamy Cauliflower Potato Soup l SimplyScratch.com

That’s of course until you add the bacon. BUT as we all know, everything good in life begins (and gets topped) with bacon (and cheddar if you aren’t like me and actually remember to buy it at the store).

Cauliflower & Potato Soup l SimplyScratch.com

Peel off all of the green leafy parts and cut off the stem (core?). Then cut the cauliflower into smaller florets.

olive oil, s & p

Scatter them on a rimmed metal baking sheet, drizzle with a couple tablespoons of olive oil (or more), and a sprinkle of kosher salt and black pepper. THEN roast the bejesus out of them in a 400 degree oven for 20-25 minutes, you may want to rotate the pan halfway through.

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While the cauli is roasting, place bacon in a large dutch oven, heat to medium/medium-low and cook until crispy. Transfer the bacon to a paper towel lined plate and set off to the side.

onions

Multitask while the cauli is roasting and the bacon is crisping… dice up one medium sized yellow onion, you should have about a cup.

potato dicing

Then move on to the russets. Peel (obviously I’m not to particular on getting all the skin off), cut lengthwise into thirds or fourths (depending on the size) then cut the sections into french fry like sticks and then dice those up into 1-inch cubes.

prep
Do the same thing with the Yukon gold’s; peel and dice… you know the drill. Mince up the garlic cloves, roughly chop the fresh thyme and prep the green onions as well.

onions, garlic and thyme

Drain all but a tablespoon of bacon fat from the pot and add in the onions, garlic and thyme.

cook

Sweat those for 5-8 minutes until soft and translucent.

potatoes

…dump in all those cubed potatoes…

s

…add in 1/2 teaspoon of kosher salt…

bay

…one bay leaf…

unsalted chicken stock

…and 4 cups of low-sodium chicken broth.

boil

Cover, increase the heat to high an bring the broth to a boil. Once at a boil, reduce the heat to low and cook the potatoes at a simmer for 15-20 minutes (depending on their size) until they are fully cooked and a fork pierces it easily.

scoop

This is what the cauliflower should look like after it’s been roasted. NOW I reeeeally wish you could smell this… it smells SO good! It’s comparable to walking into Subway and getting smacked in the face with the smell of their bread baking… but only it’s cauliflower. I maybe snacked on two or fourteen of these. No, I’m kidding… or am I?

throw into a blender

Place all of the roasted cauliflower and place it all in a blender…

milk

Pour in the milk…

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Puree until smooth and then pour all of it into a GIGANTIC bowl and move on to pureeing the rest of the soup.

soup1

Once the potatoes are cooked, work in batches ladling the potatoes and a some of the broth into the blender.

Note: I like to use a slotted spoon and remove a couple spoonfuls of the potatoes to the bowl with the cauliflower so there is some larger pieces of potato in our bowls before I start pureeing the soup.

blender1

Remove that center part of the lid, place a towel over the whole (so pressure won’t build and explode potato soup all over you beautiful kitchen) and pulse it a few times.

smooth

I wanted this to be creamy but with a few chunks of potato and onion throughout. You can however do whatever the heck you want and puree it a little bit more or less. It is up to you! Just don’t go crazy, because the potatoes can turn kind of gummy. Blech! Then I added that and the cauli puree back into the pot and move on with the remainder of the recipe.

finishing touches
Add in a half cup of sour cream, crème fraiche or even Greek yogurt. Whatever you fancy… stir that in until completely melts into the soup.

Cauliflower & Potato Soup l SimplyScratch.com 2

You’ll want to check soup by tasting it and season with more salt (about 1-1/2 more teaspoons) and add in the remaining 1/2 teaspoon of black pepper. Lastly sprinkle in the 1/2 cup of chopped green onions, stir until heated through out and serve!

Creamy Cauliflower Potato Soup l SimplyScratch.com

But first before you chow down, garnish with the cauliflower potato soup with chopped bacon and more green onions.

Creamy Cauliflower Potato Soup l SimplyScratch.com

This cauliflower potato soup is SO SO SO SO good. The cauliflower didn’t steal the show. It tasted like potato soup however,  I just felt less guilty about eating a entire bowl with extra bacon might I add.

Creamy Cauliflower Potato Soup l SimplyScratch.com

I’m definitely not.

Ps. sharp cheddar is also an excellent topping idea.

Enjoy! And if you give this Creamy Cauliflower Potato Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Creamy Cauliflower Potato Soup l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Creamy Potato and Cauliflower Soup
Yield: 8 servings

Creamy Potato and Cauliflower Soup

This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.

Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 pound cauliflower, cut into florets
  • 1-2 tablespoons olive oil
  • Kosher salt
  • freshly ground black pepper
  • 4 strips thick-cut applewood bacon
  • 1 cup chopped yellow onion
  • 5 cloves fresh garlic, minced
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  • 2 russet potatoes (or 1 pound}, diced into 1 inch pieces
  • 4 medium to large yukon gold potatoes (1 pound), diced into 1 inch pieces
  • 4 cups lo-sodium chicken broth
  • 2 teaspoons kosher salt, divided
  • 1 bay leaf
  • 1-1/2 cups whole milk
  • 1/2 cup chopped green onions (1/4 cup finely chopped to add into the soup, 1/4 cup sliced for garnish)
  • 1/2 cup sour cream or unsweetened nonfat Greek yogurt

Instructions

  1. Preheat your oven to 400°.
  2. Scatter the cauliflower on a rimmed sheet pan and toss with a tablespoon of olive oil, a couple pinches of salt and a 1/4 teaspoon of black pepper. Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk. Remove the center piece to the lid to your blender, cover the hole with a kitchen towel and puree until smooth. Pour the cauliflower puree into a large bowl.
  3. Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side. Drain all but 1 tablespoon of the bacon fat. Add in the onion, garlic and thyme. Stir and cook for 5 to 8 minutes or until softened.
  4. Add in the diced potatoes, bay leaf, 1/2 teaspoon of kosher salt and chicken broth, cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).
  5. Once the potatoes are cooked through, place a couple of ladles full of potatoes (no broth) into the bowl with the cauliflower puree. Next, place half of the remaining potatoes and broth into the blender and pulse once or twice until coarsely chopped. Pour into the bowl with the cauliflower puree. Repeat with the remaining potatoes, but this time puree until smooth. Pour the pureed potatoes in the blender into the dutch oven, then pour in the potatoes and cauliflower mixture from the bowl into the dutch oven as well and heat over medium.
  6. Taste and add 1 to 1-1/2 more teaspoons of salt and 1/4 to 1/2 teaspoon black pepper, or to taste. Stir in the 1/2 cup of sour cream or Greek yogurt until it has melted throughout the soup. Lastly, stir 1/4 cup of finely chopped green onions.
  7. Ladle the soup into bowls and top them with crispy bacon pieces and sliced green onions. Shredded sharp cheddar cheese is really good too.

Notes

To reheat: Pour soup into a pot and heat over medium-low, stirring often until hot.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 266 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 19mg Carbohydrates: 39g Fiber: 5g Sugar: 8g Protein: 9g
Nutrition information isn’t always accurate.
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