Easy Potato Soup with Sneaky Cauliflower

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!

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Easy Potato Soup with Sneaky Cauliflower

This delicious, velvety potato soup is loaded with flavor and has cauliflower hiding inside!

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Course

Main

Cuisine

Soup

Prep Time

5 minutes

Cook Time

30 minutes

Servings

-4 MetricUS Imperial

Ingredients

• 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)

Course Main Cuisine Soup Prep Time 5 minutes Cook Time 30 minutes Servings -4 MetricUS Imperial Ingredients 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)

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Instructions

1. 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.
2. Slowly add chicken broth, about 1/4 c. at a time, stirring constantly to keep mixture smooth.
3. 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.
4. 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.
5. Sprinkle bacon and green onions over individual servings if desired.

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Creamy Pesto Chicken Soup

Chicken and Wild Rice Soup