This creamy cauliflower and potato soup wasn’t quite the dinner I had planned. I had grand ideas about making cauliflower soup, but a bunch of old potatoes sitting in the pantry and only half a head of cauliflower in the fridge sent things in a slightly different direction.
It turned out to be a very useful change of plan. The potatoes give the soup a thick, velvety texture, while the cauliflower keeps it from becoming too heavy. Fresh thyme, garlic and a little nutmeg add flavour without overpowering the vegetables, and a generous pour of cream adds a little to the calories but makes it silky.
The result is a smooth, comforting cauliflower soup made with straightforward ingredients and very little fuss. It’s filling enough for dinner with warm bread on the side, but still light enough for lunch. It also puts nearly a kilogram of slightly tired potatoes to good use.
If your vegetable drawer regularly contains a few odds and ends waiting for a purpose, my other soup recipes are a good place to start. Soup remains one of the easiest ways to turn neglected vegetables into a meal everyone is happy to eat.
Other Easy Vegetable Soups
- Middle Eastern Cauliflower
- Potato with Caramelised Onions
- Sweet Potato and Coconut
- Roasted Pumpkin
- Dairy-free Zucchini
- Minestrone
- Potato and Leek
Ingredients for a Creamy Cauliflower and Potato Soup
Potatoes
Floury or all-purpose potatoes work well because they break down easily and blend into a smooth soup. Sebago, brushed potatoes, Coliban or Desiree are all good Australian options.
Older potatoes are fine if they remain firm. Cut away small sprouts and remove any green skin generously. Cut the potatoes into evenly sized cubes so they soften at approximately the same time. Smaller pieces also reduce the cooking time.
Cauliflower
Use fresh cauliflower that is creamy white and feels firm, with tightly packed florets. A few small brown marks can be trimmed away.
The stalk is entirely useful here. Remove any dry or damaged end, chop the remaining stalk into small pieces and add it to the pot with the florets. Tender inner leaves can go in as well. They’ll blend into the soup and save more of the cauliflower from the bin.
Frozen cauliflower can also be used. It may release a little more water and cook slightly faster, but it works perfectly well in a blended soup.
Red onion
Red onion has a mild sweetness that complements the cauliflower, although brown or white onion can be substituted. Dice it reasonably evenly so it softens rather than leaving larger pieces that begin to brown while the smaller pieces are still cooking.
Garlic
Fresh garlic adds depth to the soup without making it strongly garlicky. Chop it finely and cook it briefly with the softened onion. Garlic can become bitter if it browns too far, so it only needs a minute before the remaining ingredients are added.
Fresh thyme
Fresh thyme adds an earthy, slightly floral flavour. Strip the leaves from any firm stems before adding them.
Dried thyme is a suitable substitute, but use less because its flavour is more concentrated. Add it early enough to soften and flavour the stock.
Vegetable stock
Choose a vegetable stock you enjoy, as it forms most of the soup’s liquid. Salt levels vary considerably between cartons, powders and homemade stock, so taste the soup before adding extra seasoning.
Chicken stock can be used if the soup doesn’t need to remain vegetarian.
Thickened cream
Thickened cream gives the soup its rich, smooth finish. It can be replaced with pure cream or cooking cream, although the final consistency may differ slightly.
For a lighter soup, use less cream and add a splash of milk. For a dairy-free version, choose an unsweetened plant-based cooking cream. Coconut cream will also work, but it brings a noticeably different flavour.
Black pepper and nutmeg
Freshly ground black pepper provides more aroma than pre-ground pepper. Nutmeg adds background warmth and works particularly well with cream, potatoes and cauliflower.
Keep the nutmeg restrained. It’s much easier to add another pinch at the end than trying to remove it.
How do you Make Cauliflower and Potato Soup?
Step 1: Soften the onion
Heat the oil in a large saucepan over medium heat. Add the diced red onion and cook gently until it has softened.
There’s no need to deeply brown it. The aim is to remove the raw onion flavour and bring out some sweetness without changing the pale colour of the finished soup too much.
Add the garlic and cook briefly, stirring so it doesn’t catch on the base of the saucepan.
Step 2: Add the vegetables
Add the cubed potatoes, cauliflower and fresh thyme. Stir them through the onion and garlic so the vegetables are lightly coated in the oil.
Cutting the potatoes into similar-sized pieces matters more than achieving geometrically perfect cubes. They simply need to cook at the same rate. Cauliflower florets can be roughly chopped because everything will eventually be blended.
Step 3: Simmer until properly tender
Pour in the vegetable stock and bring it to a gentle boil. Reduce the heat, cover partially and simmer until the potatoes and cauliflower are completely tender.
Test a potato cube with a knife or fork. It should offer almost no resistance. Vegetables that are only just cooked enough to eat can leave a blended soup slightly grainy, so give them another few minutes if you’re unsure.
Keep the simmer gentle. A furious boil won’t improve the soup and may reduce the liquid too quickly.
Step 4: Blend until smooth
Remove the saucepan from the heat and blend the soup with a stick blender until smooth.
Move the blender around the pot slowly, keeping its blade beneath the surface to avoid splashes. Pay particular attention to the edges of the saucepan, where pieces of potato can hide with surprising determination.
For a more rustic texture, stop while a few small pieces remain. For a silky soup, continue blending until the mixture looks completely even.
Step 5: Finish with cream and seasoning
Return the saucepan to low heat and stir through the cream, black pepper and nutmeg. Warm the soup gently without bringing it to a vigorous boil.
Taste before adding any salt. The amount required will depend on the vegetable stock, and some commercial stocks already provide plenty.
If the cauliflower soup is thicker than you prefer, add a little extra stock, milk or water. Add it gradually; taking liquid back out is considerably less convenient.
Easy Toppings and Serving Ideas
Cauliflower and potato soup is mild enough to work with plenty of toppings. You can keep it simple or add contrasting texture if the soup is serving as dinner.
- Crunchy homemade croutons
- Grated cheddar or parmesan
- Finely chopped chives or parsley
- Extra thyme leaves
- Crisp fried bacon
- Toasted pumpkin or sunflower seeds
- A drizzle of cream or olive oil
- Freshly ground black pepper
- Roasted cauliflower florets
- A spoonful of caramelised onion
Warm sourdough, garlic and chive damper, crusty rolls or cheese toasties turn it into a satisfying meal. Garlic bread also works, particularly if nobody at the table is expected to speak closely to another person afterwards.
For lunch, serve a smaller bowl with a toasted sandwich or a simple green salad.
Storing and Reheating Cauliflower Soup
Allow leftover cauliflower and potato soup to cool, then transfer it to an airtight container and refrigerate promptly. It will keep in the fridge for up to three days.
Reheat it gently on the stovetop, stirring regularly. The soup will thicken in the fridge, so add a splash of stock, milk or water if needed.
It can also be reheated in the microwave. Use a microwave-safe bowl with enough room for stirring, cover loosely and heat in short intervals until steaming hot throughout.
Avoid repeatedly cooling and reheating the same batch of cauliflower soup. Remove only the amount you intend to serve.
FAQ
Do I have to peel the potatoes?
Not necessarily. Potatoes with clean, thin skins can be scrubbed well and used unpeeled, although the soup may have a slightly more rustic appearance and texture. Peel older potatoes or varieties with thicker skin.
Can I use frozen cauliflower?
Yes. Add frozen cauliflower directly to the saucepan and simmer until very tender. It may cook a little more quickly than the potatoes, but that isn’t a problem in a blended soup.
Which potatoes are best for cauliflower and potato soup?
Floury or all-purpose potatoes create the smoothest, thickest result. Sebago, Coliban, Desiree and brushed potatoes are useful choices in Australia.
Why is my potato soup gluey?
Potatoes can become gluey when blended too aggressively because their starch is overworked. Cook them until tender, then blend only as long as needed to make the soup smooth.
Can I make the soup without a blender?
Yes, although it won’t be completely smooth. Mash the tender vegetables thoroughly with a potato masher, then whisk in the cream. Cutting the vegetables quite small before cooking will help.
Can I make it ahead?
Yes. Prepare the soup up to three days in advance and keep it covered in the fridge. Reheat gently and loosen it with a little stock or milk if it has thickened.
What can I use instead of cream?
Pure cream, cooking cream, evaporated milk or unsweetened plant-based cooking cream (like coconut) can all be used. Milk also works but produces a lighter, thinner soup.
Does cauliflower and potato soup need salt?
It may, but taste it first. Vegetable stock varies greatly in saltiness. Add salt at the end so you can season the finished soup accurately.
Feedback and More: What did you think of the easy cauliflower and potato soup? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you enjoyed this cauliflower soup, you might like some of my other easy one pot meals. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Creamy Cauliflower and Potato Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp oil - vegetable, olive, canola
- 1 red onion - diced
- 2 cloves garlic - finely chopped
- 950 grams potatoes - peeled and cut into 2cm cubes
- 350 grams cauliflower
- 1 tbsp thyme - fresh
- 1 ltr vegetable stock
- 240 ml cream - thickened
- ½ tsp black pepper - freshly ground
- ⅛ tsp nutmeg - ground
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, stirring, until fragrant.
- Add the potatoes, cauliflower and thyme. Pour in the vegetable stock and stir to combine.
- Bring to the boil, then reduce the heat and simmer partially covered for 20 minutes, or until the potatoes and cauliflower are very tender.
- Remove the saucepan from the heat. Blend with a stick blender until smooth.
- Return the soup to low heat. Stir in the cream, black pepper and nutmeg, then warm gently without boiling.
- Taste and add salt if required. If the soup is too thick, stir in a little extra stock, cream or water. Serve hot with bread or your choice of toppings.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
