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Creamy Cauliflower and Potato Soup

creamy cauliflower and potato soup
When I used to eat meat, one of my favorite places to go was Panera Bread.

I was absolutely head-over-heels in love with their potato soup.

I loved that soup so much that one day I asked which days they made it each week, and started to plan to come on those days.

creamy cauliflower and potato soup
I’m not a big soup person, so the soup has to be pretty darn good if I’m going to eat it.

I decided that I wanted to experiment with making my own potato soup at home – but lightening it up too!

creamy cauliflower and potato soup
I used a whole head of cauliflower in this recipe but you’d never know it!

This soup is thick and creamy and rich, but secretly full of healthy good-for-you cauliflower!

creamy cauliflower and potato soup
I promise you’re gonna love this soup on a cool winter night – just throw the ingredients in the crockpot, give it a quick mix in a few hours and dinner is served!

Yield: 4 - 6

Creamy Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 1 medium onion, diced
  • 5 cloves of garlic, finely diced or minced
  • 2 tablespoons fresh chopped rosemary
  • 1 medium head of cauliflower, ends removed and diced into florets
  • 2 medium russet potatoes, diced (about 2 cups)
  • 3 cups of 2% milk
  • 4 cups of vegetable broth
  • 1 teaspoon ground thyme
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • 1.5 cups shredded sharp cheddar cheese + more for topping

Instructions

  1. Sautee garlic and onion with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Cook for 5-7 minutes, or until onion starts to soften
  2. Add onion mixture, fresh rosemary, diced cauliflower and potatoes, milk, vegetable broth, thyme, and smoked paprika to a large slow cooker
  3. Cook on high for 4-5 hours, or until cauliflower and potatoes are easily pierced with a fork
  4. Using an immersion blender, blend soup until creamy
  5. Add 1.5 cups of shredded sharp cheddar cheese, and salt and pepper to taste
  6. Serve topped with additional cheese
  7. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 397Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 66mgSodium: 945mgCarbohydrates: 29gFiber: 5gSugar: 11gProtein: 22g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!


 

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