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.
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.
Notes
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.