Creamy Cauliflower and Potato Soup

January 22, 2015
Photo by Mark Weinberg
Author Notes

I love it when I come across a recipe that inspires me to buy the ingredients on my next shopping trip and make it for lunch or dinner. This was such a recipe, and a big shout out to Seana at Cottage Grove House, who makes beautiful, easy-to-make homemade fresh dishes and shares them for people like me!

This is a perfect, light supper for any day of the year. Serve it up with thick slices of crusty, buttered bread. This can be made vegetarian by using vegetable broth and omitting the optional bacon garnish. Adapted from Luscious Cauliflower Soup/Cottage Grove House. —anotherfoodieblogger

Test Kitchen Notes

Anotherfoodieblogger's Creamy Cauliflower and Potato Soup was an easy, no fuss recipe. This soup is very filling and could be eaten along with a simple salad with an acidic bite (can you say April Bloomfield's lemon caper dressing?) to balance out the rich creamy soup. Add a chunk of good bread with a chewy crust, and it's a winter night's perfect meal. I actually tried the soup two ways, one was a little chunky, partially blended, and one was totally blitzed in my Vitamix to a velvety consistency. They were both excellent. Well done! —navahfrost

  • Serves 4 to 6
  • 2 tablespoons olive oil
  • 1 cup diced sweet yellow onion
  • 1 clove garlic, peeled and minced
  • 1/2 head cauliflower, cored and roughly chopped
  • 2 medium potatoes, peeled and diced
  • 5 cups chicken or vegetable broth, preferably homemade or low sodium
  • 1/2 cup half-and-half
  • 1/4 cup crème fraîche
  • 1 cup grated cheddar cheese (not pre-shredded)
  • Snipped chives or green onion, for garnish
  • Chopped cooked bacon, for garnish (optional)
  • Salt and pepper, to taste
In This Recipe
  1. Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the diced onions and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook about 1 minute, until fragrant. Add the cauliflower and potatoes and continue to cook for 5 minutes.
  3. Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from the heat.
  4. In a blender, food processor, or with an immersion blender, blend about half the soup until desired consistency. Stir in the cheese, half-and-half, and crème fraîche.
  5. Garnish with snipped chives and bacon bits (optional). Season with salt and pepper to taste, depending on the garnishes used. Serve with warm crusty, buttered bread.

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