Creamy Cauliflower Potato Soup
A delightful and wholesome soup made with potatoes and cauliflower that offers a comforting taste and creamy texture, perfect for cozy nights.
Ingredients
Main Ingredients
- 1 medium cauliflower, cut into florets The star ingredient, lending creaminess and nutrition.
- 2 large potatoes, peeled and diced Adds heartiness and a comforting texture.
- 1 onion, chopped A flavor base that enhances the soup’s depth.
- 2 cloves garlic, minced Brings an aromatic warmth to the dish.
- 4 cups vegetable broth The liquid gold that infuses the soup with flavor.
- 1 cup milk (or non-dairy alternative) For that creamy indulgence.
- Salt and pepper to taste Simple yet essential for bringing out all the flavors.
- Nutritional yeast (optional) Adds a cheesy flavor without dairy.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, stirring until fragrant and translucent—about 3-4 minutes.
- Toss in the diced potatoes and cauliflower florets, stirring for another 2 minutes to meld the flavors together.
- Add the vegetable broth and bring it to a gentle boil. Reduce heat and let it simmer until the veggies are tender, about 15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until silky smooth.
- Return the soup to the pot. Stir in the milk and nutritional yeast (if using) for that final touch of creaminess. Season with salt and pepper to taste. Heat through until warmed but not boiling.
- Ladle into bowls and garnish with cracked black pepper, fresh herbs, or a drizzle of olive oil.
Notes
This soup is a perfect make-ahead option! Store leftovers in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months.