Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream. It is spiced with dried basil, black pepper and Lawry’s season salt. It is a creamy and hearty soup that you will love!
If you love a creamy soup then definitely also check out my Potato Leek Soup, Instant Pot Creamy Potato Soup and Ham and Potato Chowder.
Ingredients
The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The Tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.
Onions and Garlic: A yellow onion and plump garlic cloves add a ton of flavor to the base of this soup.
Cauliflower: About ½ head of cauliflower is all you need for this Cauliflower Potato Soup. Cut the florets into small bite size pieces that will soften in the soup.
Potatoes: Russet potatoes peeled and cut into ½-1 inch pieces.
Chicken Base: You will find chicken base in the soup aisle of the grocery store near the other bouillon. It will be in a jar, we like the Better Than Bouillon brand.
Potato Flakes: Stick with me!!! Potato Flakes definitely have a time and place in the kitchen, like for Potato Soup! Just need about 4 tablespoon of potato flakes, so you can just buy a small packet of instant potato flakes.
Greek Yogurt: A plain 2% Greek yogurt is perfect for this soup. You can also use sour cream in it’s place.
Heavy Cream: Perfectly thickens this Cauliflower and Potato Soup and makes it silky and delicious!
Step by Step
- Chop Veggies.
- Onions and Garlic
- Cauliflower and Potatoes
- Boil the Soup
- Puree
- Add Yogurt and Cream
Start by chopping the cauliflower, potatoes, onion and garlic. That way the soup can come together really quickly!
Add oil to a large pot, once hot add the onions and garlic and sauté for about 5 minutes.
Add the cut cauliflower and potato. Then add the season salt, basil, pepper. Stir to combine.
Measure in the chicken base and water. Scrape up any bits stuck to the bottom of the pot.
Bring the pot to a boil and then turn the heat down and simmer for 15-20 minutes.
Remove from the heat and puree the soup with a blender or hand held immersion blender. Or for a semi-chunky soup, puree half the soup and smash some of the veggies into smaller bites.
Finally spice all this up with a few shots of Tabasco. Then finish the soup by stirring or whisking in a little Greek yogurt and a touch of cream.
Serve bowls topped with chopped green onions.
Or you can garnish your soup “loaded” style: bacon, cheese, parsley, and a little extra sour cream or Greek yogurt.
Storing and Reheating
Store leftover Cauliflower Potato Soup in the fridge in an airtight container for up to 4 days.
When you are reheating you may need to add some broth or milk to reconstitute the soup, it will thicken as it cools!
Cauliflower Potato Soup for Dinner
I say this all the time, but when we have soup for dinner I keep it pretty casual.
Think raw veggie plate with dip or a side salad. Sometimes dinner is just soup and warm crusty bread, it really depends how crazy the day has been.
This would also be great with grilled ham and cheese sandwiches, a grilled club sandwich, or blt’s.
More Potato Soup Recipes
Creamy Cauliflower Potato Soup
Ingredients
- 1 tablespoon oil
- 1 medium sized yellow onion - chopped
- 3 plump garlic cloves - minced
- 2½ cups cauliflower - about ½ head of cauliflower, chopped into smaller florets and pieces
- 2 cups russet potatoes - peeled and cut into ½ to 1 inch dice
- 1 teaspoon dried basil
- 1 teaspoon Lawry’s seasoning salt
- ½ teaspoon black pepper
- 1 ½ tablespoon chicken base
- 6 cups water
- 4 tablespoon dried potato flakes
- 5-6 dashes of Tabasco
- ½ cup plain Greek yogurt
- ½ cup heavy cream
- 3 green onions - white and light green parts, chopped
Instructions
- In a large pot over medium low heat saute the onions and garlic in the oil, stirring often, for 5 minutes.1 medium sized yellow onion, 1 tablespoon oil, 3 plump garlic cloves
- Add in the potatoes and cauliflower.2½ cups cauliflower, 2 cups russet potatoes
- Measure in the season salt, basil, and pepper and sauté for an additional minute.1 teaspoon dried basil, 1 teaspoon Lawry’s seasoning salt, ½ teaspoon black pepper
- Increase the heat to medium – medium high heat and add the chicken base and water. Scrape up any bits stuck to the bottom of the pot. Simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.1 ½ tablespoon chicken base, 6 cups water
- Turn the heat to low.
- Choose your soup texture by smashing or pureeing the potatoes and cauliflower:Creamy: Transfer to a blender or puree with an immersion blender.Semi Chunky: Using the back of a wooden spoon chop up ½-3/4 of the potatoes and cauliflower. I find smashing them between the spoon and the side of the pot works best.Or transfer half of the soup to a blender and puree half, add back to the soup and then slightly smash the remaining veggies.
- Sprinkle in the potato flakes and stir to incorporate them into the soup.4 tablespoon dried potato flakes
- Add the tabasco, Greek yogurt and cream. Stir or whisk until the yogurt is completely dissolved into the soup.5-6 dashes of Tabasco, ½ cup plain Greek yogurt, ½ cup heavy cream
- Garnish with chopped green onions.Or serve it loaded style with bacon bits, cheese, green onions and a dollop of Greek yogurt of sour cream.3 green onions
Storing and Reheating
- This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
- It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.
John says
This is going on the menu this week 😁