This Potato Cauliflower Soup is creamy, comforting, and just sneaky enough to make you feel like you’re eating something healthy without sacrificing flavor.

Cauliflower blends seamlessly with potatoes to create a velvety, rich texture—no cream required. It’s mild, cozy, and perfect for customizing with bold toppings like crispy garlic, smoked paprika, or a drizzle of olive oil.

Ideal for weeknights, meal prep, or cleaning out your crisper with a little style.

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Hearty Potato Cauliflower Soup 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

Kitchen Tool Tips

Immersion blender
Blend the soup directly in the pot for a silky, no-mess finish. Also allows for blending just part of the soup for a textured feel.

Chef’s knife
Essential for chopping cauliflower into evenly sized florets for even cooking.

Ladle
Perfect for serving smooth soups without splash risk—especially with thinner bases.

How to Make Hearty Potato Cauliflower Soup

1. 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.
2. Add potatoes, cauliflower, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are very tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in milk (if using) and warm gently over low heat. Do not boil.
5. Taste and adjust seasoning. Serve hot with your favorite garnish.

Nutritional Information

Per serving:

• Calories: 220
• Fat: 7g
• Carbohydrates: 32g
• Protein: 5g
• Fiber: 5g
• Sodium: 640mg

How to Serve

Top with smoked paprika and a drizzle of good olive oil for flavor and contrast. Chives or crispy croutons add texture, while a swirl of yogurt or tahini can elevate it into something restaurant-worthy. Serve with grilled bread or a green salad for a light meal.

Storage

Fridge
Store in an airtight container for up to 4 days. The flavor continues to mellow and improve.

Freezer
Freezes beautifully. Let cool completely before portioning. Keeps for up to 2 months.

Reheating
Reheat gently on the stovetop or microwave. Stir well and add a splash of broth or milk if it thickens.

FAQ

Can I roast the cauliflower first?

Yes! Roasting adds depth and a slightly nutty flavor. Just reduce simmering time since it’s already tender.

Is this soup vegan?

It can be—use olive oil, vegetable broth, and plant-based milk.

Do I have to peel the potatoes?

Nope. If using thin-skinned Yukon Golds, you can leave them on for a more rustic feel and extra fiber.

Can I add other veggies?

Definitely. Leeks, celery, or carrots blend in well. Add with the onions at the start.

What’s the texture like?

Smooth and creamy—but you can keep it chunky by blending only part of the soup.

Flavor Profile Breakdown

• Mild & creamy: Cauliflower and potatoes combine for a neutral, velvety base
• Savory & herbaceous: Onion, garlic, and thyme build background flavor
• Bright or rich (your call): Toppings like olive oil, lemon, or yogurt bring it to life
• Simple & satisfying: Minimal ingredients, maximum comfort