Cauliflower Potato Soup
You have to try my Creamy Cauliflower Potato Soup! It’s gluten free, great for making in batches and freezing for later, and it’s super easy to make!
I love making soups especially when I can add them to a blender to make the texture even creamier!
Most creamy potato soups are carb heavy, filled with other dairy products like cream and butter. But because of the cauliflower and chicken stock we really can cut down on the ingredients and honestly it tastes even better in my opinion!
This healthier soup recipe will be perfect for the fall and winter season, but sometimes we even cook in the summer for a quick and easy meal.
If you are a soup fanatic like me, don’t leave without seeing my Paleo Butternut Squash Soup! It’s another one that I love to make and it’s super simple!
Shopping List for Cauliflower Potato Soup
olive oil – this is just so we can saute the onion and garlic
Yellow onion
Garlic cloves
Potatoes – we are using Russet. If you decide to keep your soup a little chunky, these potatoes hold up well without getting soggy
Cauliflower florets – fresh or frozen will work. If you are using frozen just let them thaw first
Chicken stock – organic
Navy beans
Milk – your choice!
Thyme
Salt
Pepper
Cheddar cheese
Parmesan – grated or shredded
How To Make the BEST Cauliflower Potato Soup
Add some oil to a large pan or pot and saute the onions for about 3 minutes, then add in the minced garlic and cook just a little longer.
Once the onions and garlic are brown, pour in the chicken stock, potatoes, and cauliflower and bring to a boil.
After it starts to boil, reduce the heat and simmer until the cauliflower and potatoes are tender. This will take about 15 to 20 minutes.
While the soup is cooking, rinse and drain the navy beans. Add them to a blender or food processor and blend until they are creamy. You can set these aside until we are ready.
Now that the soup has finished cooking, take about 4 cups and add it to the blender or food processor with the beans, and blend. You can leave it chunky or process until it’s creamy. You can also use an immersion blender right inside the soup pot if you would like!
Pour the mixture back into the soup pot and add your spices and milk. Then slowly sprinkle in the cheese and stir until it melts.
To serve top with more cheese, bacon, and/or green onions!
How To Freeze Potato Cauliflower Soup
Once your soup has cooled completely you can freeze it in a mason jar, freezer bag, or vacuum seal for extra freshness.
Store in individual portions to make meal prep easy!
To reheat, place the frozen soup in a pot and heat over low- medium until it is warm all the way through. You can also allow the frozen soup to thaw overnight in the fridge to reduce cooking time when you are ready!
What do you do after you make the soup?! Well, before you sit down and enjoy, snap a pic and tag me on Instagram @hellospoonful so I can see what you are up to!
PIN ME FOR LATER
More Yummy Cauliflower Recipes:
- Buffalo Chicken & Cauliflower Rice Casserole
- Healthy Buffalo Cauliflower Pasta Sauce – Gluten-free, Vegan
- Cauliflower Gnocchi With Simple Homemade Pesto | 30 Minute Dinner Idea
- Creamy Five Minute Cauliflower Mac And Cheese
Cauliflower Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 cups russet potatoes peeled and chopped into cubes
- 6 cups cauliflower florets
- 3 cups chicken stock
- 1 15.5-oz. can navy beans, rinsed, drained and pureed
- 1 cup milk of choice
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup cheddar cheese
- 1/4 cup parmesan
Instructions
- Add your oil to a large pan or dutch oven. Once hot, add diced onion and cook for 3 minutes. Add in garlic and cook for one more minute.
- Once onions are soft and garlic has browned, add potatoes, cauliflower and chicken stock to the pot and bring to a boil.
- Once soup reaches a boil, reduce heat to medium-low, cover, and simmer until the potatoes and cauliflower are fork-tender, about 15 to 20 minutes.
- While your soup is cooking, add your rinsed and drained navy beans to a food processor or blender and blend on high until smooth and creamy. Set aside and leave in your food processor or blender.
- Once soup is done cooking, transfer 4 cups of the soup to the blender or food processor with your navy beans in it and blend until creamy. If you don’t want any potato or cauliflower chunks in your soup, and you want a completely creamy soup, blend all of it.
- Pour mixture back into your pot and add milk, thyme, salt and pepper. Gradually sprinkle in 1/2 cup cheddar cheese and 1/4 cup parmesan until it melts into the soup.
- Top with remaining cheddar cheese and enjoy!
- Optional: top with bacon and green onion as well.
