Incredibly creamy and cheesy, this cauliflower potato soup is going to become an instant dinner favorite! Pair it alongside thick slices of your favorite bread for dipping.
I’ll admit, we’ve gone a little crazy with the soups this season but I’m gonna sneak another one in your feed anyways.
Meet the most velvety, so-creamy-you’ll-cry potato soup that’s also sharing the spotlight with cauliflower today.
AKA, there’s tons of veggie goodness snuck into this soup so go ahead, grab that extra bowl, it’s healthy-ish.
We’re keeping this soup nice and classic today with simple flavors that really shine on their own. Best part about that means that we’re keeping the ingredient list minimal and basic today, woot!
This Cauliflower Potato Soup features…
- A creamy soup base of cauliflower and golden potatoes.
- Rich cheddar and Parmesan cheese.
- Ready in under an hour with only a handful of ingredients.
Making the Cauliflower Potato Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Yukon gold potatoes
- Chicken broth
- Bay leaf
- Heavy whipping cream
- Cheddar cheese
- Parmesan cheese
Choosing Your Potatoes
We recommend using a mild, creamy potato for this soup such as Yukon golds, baby golds, or yellow potatoes.
You can peel the potatoes for a super-creamy texture or keep them on for some added nutrients (and ease!)
Tips for Perfect Potato Soup
- Cut potatoes and cauliflower in uniform sizes – you want the vegetables the same size so they cook at the same rate.
- Simmer vegetables in broth – bring soup to a simmer, then reduce heat to medium-low and allow to simmer 10-15 minutes until the potatoes and cauliflower are very tender.
- Blend soup – you can use either an immersion blender or a regular high-speed blender. Blend the soup until very smooth for best results.
- Fold in heavy cream and cheeses after blending – stir soup well until the cheeses are melted.
- Add toppings – sliced green onion, extra shredded cheddar, or even bacon bits would be great toppings for this soup.
Try these ideas for a different spin on this soup!
- Use a mix of broccoli and cauliflower – this will give the soup a pale green color and pack in some extra veggies!
- Make it vegetarian – feel free to use vegetable broth in place of the chicken for a vegetarian-friendly version.
- Blend only a portion of soup – if you like a soup with some texture, feel free to only blend about 1/2 to 2/3 of soup.
- Change up the cheeses – try shredded gouda, asiago, colby jack, or gruyere.
Storing and Freezing Soup
This soup may be stored in the fridge up to 6 days or the freezer up to 2 months.
For thawing soup, allow to defrost in the fridge overnight or 8 hours, then reheat either in microwave or on stovetop to 165F.
The texture of this soup is literally like something out of a dream. The potatoes and cauliflower give it the perfect velvety texture with just the right amount of richness from the cheddar and Parmesan cheese.
Word to the wise, grab more bread than you think you’ll need to go alongside your soup bowl. It is absolutely the queen of soups for bread dipping!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cozy soups to add to your soup menu next!
Cheesy Cauliflower Potato Soup
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 4 cups cauliflower florets (about 1 small head)
- 1 lb yukon gold potatoes, peeled and cut into 1/2-in cubes
- 5 cups chicken broth
- 1 bay leaf
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Sliced scallion and extra cheese for topping
- Heat a dutch oven or medium pot over medium-high heat. Add vegetable oil and swirl to coat bottom. Add onion and saute until tender. Add garlic and cook 1 minute until fragrant.
- Add cauliflower, potatoes, chicken broth, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and let cook 10-15 minutes until vegetables are tender.
- Working in batches, transfer soup to a blender and blend on high until completely smooth. Transfer soup back to pot and fold in heavy cream, and cheeses until melted.
- Season soup with salt and pepper to taste if needed and serve warm with scallion and cheese on top. Enjoy!
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