Hearty Potato Cauliflower Soup
Creamy without the cream, this soup is filling and perfect for chilly nights. It’s also a great way to use up produce on its last leg
Hearty Potato Cauliflower Soup
Servings
4
servings
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Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 pound Yukon Gold potatoes, peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
4 cups vegetable broth (or chicken broth)
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper
½ cup milk or plant-based milk (optional, for extra creaminess)
Optional garnish: chopped chives, smoked paprika, olive oil drizzle, or crispy croutons
Directions
- Heat olive oil in a large soup pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and thyme; cook 1 more minute.
- Add potatoes, cauliflower, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until vegetables are very tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in milk (if using) and warm gently over low heat. Do not boil.
- Taste and adjust seasoning. Serve hot with your favorite garnish.
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