Cheesy Cauliflower Potato Soup
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.
Servings 6 servings
Calories 285kcal
Ingredients
- 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
Instructions
- 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!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 10oz | Calories: 285kcal | Carbohydrates: 19.6g | Protein: 16.1g | Fat: 16.5g | Saturated Fat: 9.1g | Cholesterol: 44mg | Sodium: 909mg | Potassium: 745mg | Fiber: 4.1g | Sugar: 4.1g | Calcium: 298mg | Iron: 1mg