Flavorful and satisfying, a warm bowl of this creamy cauliflower potato soup is deliciously comforting on a cold day. Cook all the ingredients on the stove and then blend to get that smooth, silky consistency. You can garnish with crunchy, flavorful toppings like homemade croutons and crispy bacon.
One reader, Gwen, commented: “Just made this flavorful soup! I paired it with your recipe for homemade croutons. My husband couldn’t believe he was eating cauliflower! Most delicious. Many thanks. โ โ โ โ โ ”
Another reader, Tisha, commented: “I made this on a cold winter day and it was absolutely delicious! It is now one of my favorite soups! โ โ โ โ โ “
Today’s cozy soup boasts a luxuriously creamy texture without relying on flour, cornstarch, or tons of heavy creamโjust a hint of cream is optional! The secret lies in the natural thickening power of potatoes and cauliflower. Combined with savory onion, garlic, and fragrant herbs, itโs bursting with flavor.
It delivers the rich taste of classic potato soup while sneaking in fiber-rich, nutritious cauliflowerโand it was a big hit with taste testers of all ages! You can serve alongside a fresh salad and a warm slice of artisan bread, for a meal that will leave you feeling satisfied, but not weighed down.
If you like the flavor and texture of New England-style clam chowder, you’ll love this creamy cauliflower potato soup. ๐
Why You’ll Love This Soup:
- Lightened-up comfort food
- Wholesome main dish that can easily be made vegetarian
- Naturally gluten free
- Creamy consistency, without flour, cornstarch, or lots of cream
- Sneaks in nutrient-rich, high-fiber cauliflowerโour young taste testers loved this soup!
- 1-pot meal
- Keeps for days in the refrigerator and reheats well
- Serve it in a bread bowl or topped with homemade croutons to level up your soup game
Ingredients You Need for Flavorful Potato Soup
On their own, cauliflower and potatoes don’t have a particularly strong flavor, so they benefit from this lineup of accompanying ingredients:
- Butter: A little butter adds the most delicious flavor, but if you would prefer your soup to be dairy free/vegan, feel free to sub olive oil instead. Note that you will lose a little flavor.
- Onion & Garlic: A key base for this soup (and many other delicious meals!).
- Lemon Juice: This may seem like a strange addition to cauliflower and potatoes, but trust me, the soup doesn’t taste nearly as good without it. An acid is definitely needed, and a little squeeze of fresh lemon makes a world of difference here, brightening up and rounding out all the flavors. The soup doesn’t taste at all lemony, and without it, the soup tastes like it’s missing something.
- Herbs/Seasonings: We’re seasoning this soup with dried thyme and parsley, salt and pepper, and a bay leaf (you’ll remove it before blending the soup).
- Broth: You can use chicken or vegetable brothโchef’s choice.
- Optional Heavy Cream: For an extra-rich and creamy soup, you can stir in a little heavy cream. But the soup is still deliciously creamy without it!
Best Potatoes to Use
I use Yukon gold potatoes, but you can use any white or yellow/gold potatoes, or russet potatoes. I haven’t tested this with sweet potatoes, but you can certainly try it!
Make sure to peel them before chopping and adding to the pot. The starchy potatoes will cook down in the broth and, once blended, give this soup its thick, hearty texture. There’s absolutely no need for flour or cornstarch.
How to Make Creamy Cauliflower Potato Soup
You can make this whole soup in 1 large stockpot or Dutch oven. Start by cooking the onions in the butter. Once they’re beginning to release some moisture and turn translucent, add the minced garlic. Cook and stir for about a minute, and then add the salt, pepper, and herbs. Follow that up with the remaining ingredients. Yep, just toss everything into the pot! (Except the heavy cream; if you’re planning to include it, hold off till the end.)
Bring the soup up to a boil, then lower the temperature and let it simmer until the potatoes and cauliflower are nice and soft. Before blending, the soup looks like this:
You can use either a regular blender or an immersion blender. The benefit of an immersion blender is you can just keep the soup in the pot for this step. If using a regular blender, you’ll need to blend in batches.
Tips for blending hot soup in a regular (not immersion) blender:
- Let the soup cool slightly before transferring it to the blender.
- Use a ladle to spoon the soup into the blender, don’t try to pour the hot soup from the pot.
- Don’t overfill the blender; fill only about halfway and blend in batches.
- Make sure your blender has a vented lid, to allow steam to escape.
If you want to stir in a little cream for extra richness, now’s the time:
Toppings & Pairings
For serving this creamy cauliflower potato soup, I like to top it with chopped chives or scallions, parsley, homemade croutons, and/or some crumbled bacon. You could also make a cheesy version by stirring in some freshly shredded cheddar or parmesan cheese.
Serve alongside a fresh green salad with homemade Italian salad dressing, and some crusty artisan bread, homemade garlic bread, or ciabatta bread (or enjoy in a bread bowl!).
If you’re looking for more lightened-up comfort food recipes, be sure to try my butternut squash mac and cheese and creamy chicken noodle soup, too! Both are warming and flavorful, but not too heavy.
Creamy Cauliflower Potato Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: about 12 cups
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Flavorful and satisfying, a warm bowl of this creamy cauliflower potato soup is deliciously comforting on a cold day. Cook all the ingredients on the stove and then blend to a smooth, silky consistency.
Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cups (195g) diced yellow onion (about 1 medium onion)
- 4 teaspoons minced fresh garlic (about 4 cloves)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups (48 oz./1.4L) chicken or vegetable broth
- 1 Tablespoon fresh lemon juice
- 1 bay leaf
- 4 cups (about 700g; or 1 lb. 12 oz.) peeled and chopped potatoes (about 1-inch pieces)*
- 4 cups (about 480g; or 1 lb.) cauliflower florets
- optional: 1/2 cup (120ml) heavy cream
- optionalย for serving: chopped chives, scallions, or parsley; croutons; and/or crumbled baconย
Instructions
- Melt the butter over medium heat in a large stockpot or Dutch oven. Add the onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
- Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic get too brown. Stir in the salt, pepper, thyme, and parsley. Cook for 1 minute.
- Add broth, lemon juice, bay leaf, potatoes, and cauliflower. Bring to a boil, then reduce heat to medium-low and simmer for 35 minutes. The vegetables should be fork-tender.
- Remove from heat. Remove bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Or let cool slightly and then carefully transfer the soup to a regular blender and puree in batches (see Notes for instructions). If using, stir or blend in heavy cream.
- Serve soup warm and top with chopped chives, croutons, and/or crumbled bacon, if desired.
- Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm.ย
Notes
- Make Ahead & Freezing: Soup freezes wonderfully! Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
- Special Tools (affiliate links): Vegetable Peeler | Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven)ย | Blender or Immersion Blenderย
- Lemon Juice: This may seem like a strange addition to cauliflower and potatoes, but trust me, the soup doesn’t taste nearly as good without it. An acid is definitely needed, and a little squeeze of fresh lemon makes a world of difference here, brightening up and rounding out all the flavors. Without it, the soup tastes like it’s missing something.
- If Using a Standard Blender: Let the soup cool some before transferring to a blender. Using a ladle, spoon the slightly cooled soup into the blender, filling no more than halfway (you’ll need to puree the soup in batches). Be sure to use a vented lid to allow steam to escape.ย
- Best Potatoes to Use: I use Yukon gold potatoes in this soup, but you can use any white or yellow/gold potatoes, or russet potatoes. I haven’t tested this with sweet potatoes, but you can certainly try it!
Nutrition
- Serving Size: 1 cup
- Calories: 124
- Sugar: 2.5 g
- Sodium: 251.4 mg
- Fat: 6.5 g
- Carbohydrates: 13.6 g
- Protein: 4.4 g
- Cholesterol: 15.8 mg
Reader Comments and Reviews
This soup was super easy and delicious! I modified the recipe to fit what I had on hand. I didnt have lemon juice so I left it out and I added an extra 2 cups of chicken stock because I didnt want to waste it. For me it made the perfect amount. Thanks Sally for another winner! Will definitely be making again.
This is a family favorite (mind you, I am the only soup fan normally) . My son and husband ask for it frequently. For a change up of flavor I often season and roast the cauliflower before adding it to the broth. It makes a fun change of flavors. Thanks for another winner!!!
Can this soup be frozen in individual portions?
Certainly!
DYNAMITE. I loved the depth of the flavors in this soup. I used Yukon gold potatoes, just as described, and an immersion blender in the pot to blend it. I also made foccacia for dipping in it. WOW! Thank you so much for sharing this one!
I made this soup, followed directions exactly, felt it lacked flavor and was blandโฆ I added Louisiana hot sauce, more salt & pepper, and shredded cheddar cheese. Gave it a little kick and helped a lot!
Just made this for dinner and it is so delicious! No adjustments needed, it is perfect as is. I did not add cream and did not even miss it. Topped with croutons and crumbled bacon. Very happy to have a big pot of leftovers (there’s only two of us).
I am so making this! I have followed you a while now and have made some baked goods of yours and always on point! Now the lemon in the soupโฆwow I have never heard anyone else doing this and I applaud youโฆmy mothers chicken noodle soup could not be eaten without that splash of fresh lemon juice so yum!
Thank you for bringing back sweet memories of moms soup and her lemon additionโฆitโs a game changer for sure like you said feels like something is missing without the lemon
Can you use froen cauliflower?
You can use frozen cauliflower here, Jennifer!
Made this for dinner today, my husband loved it we both thought it was delicious in place of heavy hipping cream I used 1/2 and 1/2. My husband said I could make it anytime.
I had cauliflower, Yukon Golds, yellow onions & fresh spring green onions in our Community Good Food Box this month. So Cauliflower Potato Soup it was! This is so quick and easy. My recipe spin included: a clove (or two, no more though!) of smashed garlic, 1 small diced carrot; 1 tablespoon fresh lemon juice (mixed in with the broth), subbed salt with smoked salt. I rendered of 6 strips of thick cut smoked bacon, added 3/4 of it to the soup, kept 1/4 for garnish. Along with shredded cheese & garlic croutons. Absolutely delicious and even better the next day.
This has become a family favorite (even for my son who doesnโt like soups!) so easy and yet so good!!! Thank you for my go to rainy day dinner!
Absolutely delicious!
Do you think I could use red skin potatoes in this recipe?
Hi Sherry, I haven’t tried it but I can’t see why not. Let me know how it turns out.
Yes you can. Red skinned potatoes are a favorite of mine and they worked great in this soup..
I would like to make this using lactose free ingredients but I’m wondering if you know what the fibre content is per cup of this soup? Many thanks for your time and trouble to respond.
Hi Monica, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Just made a big pot of your Creamy Cauliflower Potato soup. What a delicious, satisfying soup, perfect for a cold NE winter day! As suggested, I made and added fresh croutons from your recipe. The aromas lingering in the house now, (I made your banana bread this morning) are wonderful. Thanks for these great recipes.
Absolutely delicious. Couple additions: added 1/2 tsp cumin, coriander and cardamom to sautรฉing onion and a squirt of knorr concentrated chicken broth. Added additional clove of garlic, lemon pepper and shredded Parmesan cheese to serving bowls. 10/10
This is delicious! I make vegetable stock and keep it in the freezer. Used one that was mostly beet stems and greens that was a gorgeous color, so I was hoping for pink soup, just for fun. Didn’t happen, but tasted wonderful anyway!
This is delicious! I make vegetable stock and keep it in the freezer. Used one that was mostly beet stems and greens that was a gorgeous color, so I was hoping for pink soup, just for fun. Didn’t happen, but tasted wonderful anyway!
This recipe is a winner! It’s creamy, low calorie and full of flavor! My husband ate three bowls!
This recipe was great ,it was quick and easy and used one pot. At the end I used half and half instead of cream. To serve I topped with sliced scallions and used fresh ground black pepper.
I made this yesterday and itโs a little bland. I added more salt but it still needs something. Based on a Silver Palate recipe I have for a tasty Potato Cheese Soup, Iโm going to add some dill and shredded sharp Cheddar to see if that helps.
We are not really a cream soup family but I decided to try this recipe anyways. Everyone said they liked it well enough for me to make it again – so that’s a big compliment! Thanks for all the yummy add in suggestions that were the “icing on the cake” so to speak. I also made it as a double batch and took some to a friend having surgery – so I hope they liked it too.
Made this tonight for dinner and it was delicious. Flowed the recipe perfectly. Excited to have leftovers for lunch this week. Would like more recipes like this healthy and delicious.
I loved this recipe. I subbed chicken broth for bone broth for more protein. About to make it again tonight!
Jumping the gun a bit since Iโm picking up a few things to make this tomorrow. The reviews sound great! I was glad to see the addition of lemon juice. I often add it or vinegar to soups/stews for a flavor boost.
I cook for some folks who cannot handle regular potatoes, so I made two batches: one with regular potatoes and one with sweet potatoes. EVERYONE enjoyed the sweet potato one better. It was so rich and flavorful and slightly sweet. It was delicious. I will definitely try this one again.
I’m looking forward to making this soup, but need to ask if frozen riced cauliflower would work & have the requisite creaminess. I’m scheduled for 2 shoulder surgeries in the next few months & chopping cauliflower is quite difficult at the moment.
Hi Lynn, you can use frozen cauliflower florets here. We’re unsure about riced cauliflower, but let us know if you try it!
This soup is delicious and healthy! My husband said it was the best soup heโs ever had! I used an immersion blender, but left some very small pieces of potato and cauliflower for texture. I made some tiny croutons and crumbled bacon to top with. Thanks for the recipe! Itโs amazing!
this was a great soup! I did add about 3/4 cup half and half as well as about half a cup of Nutritional Yeast. Delicious, creamy and great with sourdough bread.
I made this today and it was nice and creamy but a little bland. I may have been a tiny bit low on the amount of onion and garlic since I didn’t measure them but I did weigh the potatoes and cauliflower. I did add the heavy cream, served it with a little bacon and shredded cheese. I hoped to love it but it’s just OK.