One-Pot Cauliflower Potato Soup
Feeling lucky with the minimal clean up from this one!
Potatoes are one of the red-headed step children in the food world. When wellness says “cut out everything white,” this humble root vegetable was getting the boot from the kitchen.
Starchy vegetables, like the potato, are rich in vitamins and minerals, and can be a great additional to a well rounded diet. Did you know potatoes have more potassium than a banana?? Not to mention, potatoes are incredibly versatile! You can cook them up a million different ways to keep from getting bored if looking to make them a staple as your starchy plate component!
This potato soup is packed with good nutrition and extra veggies — adding cauliflower into the mix makes this soup a little extra creamy without any added cream or milk, plus it bulks up this soup without it feeling like your traditional heavy, loaded potato soup!
All you need is….
8 simple ingredients
30 minutes
a large pot
an immersion blender or high-speed blender
& a craving for soup!
Whip this up when the weather is cold, or you need a quick starchy side or started for your meal! This soup is a creamy, dreamy, delicious bowl of humble potato soup — but dressed up a bit!
One-Pot Cauliflower Potato Soup
Prep Time: 5 min
Cook Time: 25 minutes
Servings: 2
INGREDIENTS
4 c russet potatoes, cubed
2 c cauliflower, riced or chopped
4 c broth, chicken or vegetable
3-4 oz. white cheddar cheese, chopped or shredded
2 cloves garlic, minced
1/2 c celery, diced
1 Tbsp. parsley, dried or fresh
2 Tbsp. oil, avocado or olive
Toppings:
2 slices bacon, cooked & chopped
1/4 c green onion or chives, chopped
INSTRUCTIONS
In a large pot, heat oil over medium heat.
Add chopped celery, minced garlic, and cauliflower.
Cook for 3-5 minutes until fragrant.
Pour in broth and carefully add in cubed potatoes.
Cover the pot, turn heat to high, and bring to a boil.
After boiling, reduce heat to medium-low and simmer for 20 minutes.
While the soup is simmering, cook bacon if not already. You can also chop the green onion during this time.
After 20 minutes, check potatoes with a fork for tenderness (should be able to poke the fork right through the potato).
Using an immersion blender, blend the soup to desired consistency. For a smooth texture soup, puree completely until there are no potato or cauliflower chunks left. *In photos, I blended to about 50% for a slightly chunky soup.
*Option to use blender: Carefully pour soup into a high speed blender, and blend, covered, until desired texture.
Add in shredded white cheddar cheese and parsley to the soup and cover an additional 5 minutes.
Stir to incorporate cheese into the soup and mix in parsley.
Serve with chopped bacon and green onion or chives to serve!
Enjoy!
Make it vegan:
Use vegetables broth instead of chicken broth.
Sub in nutritional yeast or a vegan cheese instead of white cheddar.
Skip the bacon.
Need a match for this soup?
Check out the 100+ recipes that are on the blog, here!
xx,
mallory