Creamiest Cauliflower Potato Soup
Potato soup: Bake this incredibly creamy cauliflower potato soup in under 45 minutes. Packed with flavor and incredibly comforting.
Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cups (195g) diced yellow onion
- 4 teaspoons minced fresh garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups (48 oz./1.4L) chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- 1 bay leaf
Instructions
- Melt the butter over medium heat in a large stockpot or Dutch oven for about 2 minutes.
- Add the onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
- Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic get too brown.
- Stir in the salt, pepper, thyme, and parsley. Cook for 1 minute.
- Add broth, lemon juice, bay leaf, potatoes, and cauliflower. Bring to a boil, then reduce heat to medium-low and simmer for 35 minutes.
- Remove from heat. Remove bay leaf. Using an immersion blender, puree the soup until smooth and creamy.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.