Creamy Cauliflower-Potato Soup recipe

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Ingredients

1 teaspoon butter
½ onion, diced
1 (32 fluid ounce) container chicken stock
1 head cauliflower, cut into chunks
2 russet potatoes, peeled and quartered
2 carrots, peeled and chopped
2 stalks celery, chopped
salt and ground black pepper to taste

Nutrition Info

107.3 calories
carbohydrate: 21.7 g
cholesterol: 2.3 mg
fat: 1.3 g
fiber: 5 g
protein: 4.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 545.4 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery, bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.

  2. Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth, blend until it reaches your desired consistency.

  3. Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.

Recipe Yield

6 servings

Recipe Note

This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!

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