Creamy, rich, garlicky potato soup made without a drop of cream or milk. I loved this soup from the very first bite. So, do not let the name of this soup weird you out. I swear it is delicious!
When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)
Don’t think of this as a substitute for traditional baked potato soup, this soup stands on its own and is every bit as tasty as its heavier dairy-filled friend.
Cauliflower Potato Soup
My husband and I really enjoyed this lightened up version of our favorite Baked Potato Soup. Truth told, my kids were less than impressed. They ate it, but they all three remarked that they preferred the “real” one. I just laughed and told them this isn’t a “fake” soup, it’s just a new one!
I’ve served the soup on its own a couple times and we’ve enjoyed it that way.
Last time I made it, I piled the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain prettier!)
Cauliflower Potato Soup Recipe
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Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain. While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
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Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 2 cups of the cooking liquid from the cauliflower, along with the cooked garlic and oil from the skillet, the salt and the pepper.
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Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Taste the sauce and add more salt and pepper as needed.
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Set aside about 2 cups of the cauliflower cooking water and then fill the pot with fresh water and the raw potatoes. Boil the potatoes until they are fork tender, but not falling apart. This should take about 10-15 minutes.
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Drain the potatoes, add the cauliflower sauce and stir to combine. Mash the potatoes lightly with a potato masher, leaving plenty of small chunks in the soup. If you prefer a thinner soup, add some of the reserved cooking water and stir to combine.
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Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired.
Creamy Cauliflower Potato Soup
Ingredients
- 1 large head cauliflower roughly chopped into about a dozen pieces
- 8 cups water
- 2 tablespoons olive oil
- 8 cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 lbs red potatoes peeled and chopped into 1" pieces
- additional salt and pepper to taste - I add about 1 teaspoon more salt, tasting as I add it a ¼ teaspoon or so at a time.
- Optional: crumbled bacon shredded cheese, green onions and sour cream for toppings
Instructions
- Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain. While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
- Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 2 cups of the cooking liquid from the cauliflower, along with the cooked garlic and oil from the skillet, the salt and the pepper. Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Taste the sauce and add more salt and pepper as needed.
- Set aside about 2 cups of the cauliflower cooking water and then fill the pot with fresh water and the raw potatoes. Boil the potatoes until they are fork tender, but not falling apart. This should take about 10-15 minutes. Drain the potatoes, add the cauliflower sauce and stir to combine. Mash the potatoes lightly with a potato masher, leaving plenty of small chunks in the soup. If you prefer a thinner soup, add some of the reserved cooking water and stir to combine. Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired. Enjoy!
Tricia Buice says
This soup is calling my name – but I'm going to need a bigger bowl!
Anonymous says
Made it for dinner tonight. It was a hit!
Jane
Anonymous says
I made this cauliflower soup and it was a big hit!!! Just wanted to say thank you and please keep the awesome recipes coming.
Laura Ann says
this was amazing! Thanks for the recipe!! 🙂
CJ says
Found this pin while looking for dairy free foods. It's not going to taste as good without the cheese and sour cream, is it? I do so miss cheese and sour cream. Have you found anything to substitute that actually tastes good?
Mary says
I actually have a recipe here on the blog for dairy free sour cream. If you search the recipe index for it, you'll see it. That said, I've served this many times without the cheese and sour cream. They are delicious as well, but the soup truly does stand alone just fine.
Jennifer Whitt says
I don’t mean this in the case of soup, but nutritional yeast is delicious and has a cheese type taste.
J Day says
Tasty, healthy, well-written recipe. Specific directions and good suggestions.
Linda says
This was delicious. Thanks for sharing 🙏
Mary Younkin says
So glad to hear that you like the soup, Linda!
Kathie says
Yummy comfort food…. without the cream. Yeah!
Mary Younkin says
I’m glad you’re enjoying it, Kathie!
Sandy says
We love it. My daughter begs me to make it more often.
Mary Younkin says
I’m so glad you like the soup, Sandy!
Candice B Benton says
The garnish isn’t necessary. Delicious as is
Mary Younkin says
I’m glad you’re enjoying the soup, Candice!
alan kitchener says
Really bland
Mary Younkin says
Hi Alan, I always recommend seasoning to taste. If this tasted bland when you sampled it, a bit more salt might have helped with that.