This Easy Potato Soup is rich and velvety. You would never know that cauliflower is hiding in there!
I have been planning to write some new soup recipes, and this week I didn’t have much choice but get started on that. Without going into all the details, I’ll just tell you that The Pants (my husband) had to eat very soft foods for a few days because of a sore mouth. Enter this creamy, heavenly potato soup. It has all the goodness of a loaded baked potato with no chewing required.
Can you keep a secret?
There is cauliflower in there.
I haven’t told even my husband about the cauliflower, although it would probably be safe now that he has already eaten it and didn’t suspect a thing. While he couldn’t eat any foods that required chewing, I wondered how he could eat vegetables. I decided I could sneak in some cauliflower with the potatoes since the soup was going to be pureed, and no one was the wiser! If you prefer your potato soup chunkier, you could only blend it about 2/3 of the way. I wasn’t sure how I would like the uniform texture, but I have to say, this is my new favorite kind of potato soup! I loved the smooth and rich taste and feel. I’m getting hungry for soup just thinking about it. Do try this recipe soon, my friends! 
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
-4
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- 2 tbsp. butter
- 1 small onion diced
- 2 cloves garlic crushed or minced
- 2 tbsp. flour
- 1/2 tsp. Cajun seasoning
- 4 c. chicken broth
- 1 1/2 lb. russet potatoes peeled and diced into 1" pieces
- 1 c. cauliflower florets
- 1/2 c. half and half
- 1/2 c. shredded cheese
- 1/4 c. sour cream I used reduced fat
- 1/2 c. milk optional
- 4 slices cooked bacon diced (optional)
- 4 green onions sliced (optional)
Ingredients
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- Melt butter in a large pot over medium heat. Add onion, and saute until very tender. Add garlic and Cajun seasoning, and saute 1-2 minutes longer. Stir in flour until onions are evenly coated.
- Slowly add chicken broth, about 1/4 c. at a time, stirring constantly to keep mixture smooth.
- When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender.
- Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to 1/2 c. milk and return to a simmer.
- Sprinkle bacon and green onions over individual servings if desired.
I think you will also like these other soup recipes:
Creamy Pesto Chicken Soup
Chicken and Wild Rice Soup
Jennifer says
How can the prep time possibly be 5 min? It takes longer than that just to peel and dice the potatoes. Not to mention at least 10-15 min to cook the bacon. Please let me in on the secret:)
Andi says
Hi, Jennifer! You are right that there is more than 5 minutes of prep in there, but I prep while other things are cooking. I dice the onion while the pan is heating and butter is melting. Then, I have time to get the potatoes ready while the onion cooks and broth comes to a boil. I can cook the bacon in the microwave or on another burner while the soup is cooking. Since there is a lot to do, this one isn’t really a sit back and relax kind of recipe, but it’s worth the half hour of work when you taste it :)
Linda @ With A Blast says
I am a huge fan of potato soup and I love the addition of cauliflower you have in your recipe !
Andi says
Thanks, Linda! I’m glad you stopped by :)
Jeannie Hogland says
Love the pictures of all your soups etc. Can’t wait to try them.
Andi says
Thanks, Jeannie! I’ll definitely have more soups coming your way over the next few months.