Cauliflower Potato Soup
User Reviews
4.8
Cauliflower Potato Soup
Description
Cauliflower Potato Soup begins by cooking chopped bacon until crisp to develop smoky flavor and fat used for sautéing onions and garlic. Adding chicken broth and milk creates a rich liquid base. Potatoes and cauliflower are simmered until soft, then partially blended to incorporate creaminess while leaving some texture behind. Cornstarch slurry thickens the soup for a luscious mouthfeel.
Sharp cheddar cheese folded in warms to melt, lending a savory richness that balances the vegetables and bacon. Seasoning with kosher salt and black pepper fine-tunes the flavor.
The finished soup offers a blend of creamy and chunky textures with a smoky, cheesy, and slightly sweet profile from the vegetables. It can be topped with additional crispy bacon for extra crunch.
For varied texture preferences, more or less of the vegetable mixture can be pureed. The recipe suggests chopping and returning some vegetables after blending. This soup serves well as a warming first course or light main with bread.
Ingredients
- 2 lices Bacon chopped
- ½ onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 cups milk whole
- 1 pound potato about 2 cups peeled and diced, baking variety
- 2 cups cauliflower washed & dried, florets
- 1 tablespoon cornstarch or as needed
- 1 cup cheddar cheese shredded sharp
- kosher salt to taste
- black pepper to taste
Instructions
- Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
- Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
- Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
- Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
- Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
- Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
- Top with crispy bacon and serve.
Notes
- Adjust the amount of pureed versus chopped vegetables to control soup texture.
- Use bacon fat for sautéing to add smoky depth to the soup base.
- Stir in cheddar after removing from heat to maintain smooth melting without curdling.
- Season carefully after adding cheese as it adds saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 357 | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 752mg | 31% |
| Potassium | 953mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 40mg | 44% |
| Calcium | 381mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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