Creamy Potato & Cauliflower Soup

A soup that is creamy, flavorful, and nutritious!

If you hadn’t guessed already, I love soups. They are so quick and easy to make, and so satisfying to eat! This soup is no different. There are only a handful of steps involved in the process of making it, but it turns out absolutely delicious.

Cauliflower can often get a bad rep for being bland, but when it is cooked the right way, it can turn out really great. In this recipe, we’re going to bring out the flavor by caramelizing the veggies first and then make them super creamy by cooking it until tender and blending it up.

If you have made any of my recipes, you’ll know that I stress caramelizing (or cooking the food with the intention of gaining some color on it). I truly believe caramelization is the key to making a mediocre dish taste amazing. The goal isn’t to just make sure it is cooked, but to make sure it is cooked to maximize flavor. But let me stop myself before I end up going on a tangent and get on with the recipe.

What are the ingredients needed to make Cauloflower Soup?
  • 2 tbsp butter,
  • 2 tbsp oil,
  • 2-3 cloves of garlic,
  • 1 large leek, cut into chunks,
  • 1 cauliflower, separated into florets,
  • 3 medium potatoes, cut into chunks,
  • Salt, to taste,
  • Pepper, to taste,
  • Chili flakes,
  • 1 seasoning/soup/stock cube,
  • 500 ml of water,
  • 2 tbsp fresh cream,
  • Herbs, to garnish

If you do not have fresh cream on hand, you can substitute with 1 tablespoon milk and 1 tablespoon cream instead.

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How to Make Creamy Cauliflower Soup

This soup is soup-er easy to make!

  1. Sautee the veggies to gain color (this helps maximize flavor).
  2. Add stock and cook until everything goes nice and tender.
  3. Blend until smooth, add fresh cream, garnish, and serve!

I use a pressure cooker in this recipe to speed up the process, but you can absolutely make it without one as well. The only difference is that it may take 10-15 more minutes to cook the veggies until they are completely tender.

Here’s a short recipe video on how I made my cauliflower potato soup:

Keep reading for the step-by-step recipe guide to make creamy cauliflower soup at home:

Creamy Cauliflower Soup

Prep Time: 10 min

Cook Time: 20 min

Serves: 3-4

Step 1: Prep and saute veggies.

  • 2 tbsp butter,
  • 2 tbsp oil,
  • 2-3 cloves of garlic,
  • 1 large leek, cut into chunks,
  • 1 cauliflower, separated into florets,
  • 3 medium potatoes, cut into chunks,
  • Salt, to taste,
  • Pepper, to taste,
  • Chili flakes,
  • 1 seasoning/soup/stock cube,
  • 500 ml of water,
  1. Chop and prep all the vegetables.
  2. In the pan of a pressure cooker, heat the oil and butter and add the garlic.
    Note: you can use a regular pot as well.
  3. Once the garlic gains a bit of color, add the leek, cauliflower, and potatoes. Let them cook in the oil, stirring, for 5-10 minutes.
  4. Once the veggies gain some color and the bottom of the pan collects some fond (sticky brown residue), add the water, stock cube, salt, and pepper.

Step 2: Cook veggies until they become tender.

  1. Put the lid on and pressure cook for 10-15 minutes or until the vegetables are cooked through and tender.
    Note: If you aren’t using a pressure cooker, bring the soup up to a boil and then simmer for 20-30 minutes or until the vegetables are fork-tender.

Step 3: Blend, add cream and garnish.

  • 2 tbsp fresh cream,
  • Herbs, to garnish
  1. Blend the soup until it is smooth and creamy.
    Note: I use a stick blender, but you can use a mixer/grinder as well.
  2. Put it back on the heat and mix in the fresh cream.
  3. As soon as the soup begins to boil, remove from the heat and add your herbs.
  4. Pour into serving bowls and garnish. I like to add some fried leeks and cauliflower.

Notes

– I like to save a few of the tiny pieces of cauliflower and leek and pan-fry them until golden brown to add as garnish. This also gives the soup some texture.
– Alternatively, you can remove some of the veggies before blending the soup and then add them back in as well.
– Substitute 1 tablespoon each of butter and milk in place of fresh cream.

Here are more soups and sides that you will love:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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