Potato Soup gets a fresh, veggie-forward twist by blending in cauliflower for natural creaminess and a lighter feel. If you want comfort in a bowl without the heaviness, this silky soup brings cozy vibes, quick prep, and easy customization for any night of the week.
Why This Version Works
Cauliflower blends seamlessly with potatoes, giving you that classic velvety texture while dialing back richness. A short sauté of aromatics builds depth, and a squeeze of lemon at the end keeps flavors bright. Finish with your choice of dairy or dairy-free richness so the soup suits everyone at the table.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 celery ribs, diced (optional but great for body)
- 3 garlic cloves, minced
- 1 medium head cauliflower, cut into small florets (about 4 cups)
- 1 ½ lb Yukon Gold or russet potatoes, peeled and diced
- ½ tsp dried thyme (or 1 tsp fresh)
- 4 cups low-sodium vegetable broth (or halal chicken broth)
- ¾–1 tsp fine sea salt, to taste
- ¼ tsp black pepper
- ½ cup milk, half-and-half, or full-fat coconut milk (choose one)
- 1–2 Tbsp fresh lemon juice, to taste
Optional garnishes: chopped chives or scallions, shredded cheddar, olive oil drizzle, chili flakes.
Instructions
- Sauté aromatics: Warm olive oil in a pot over medium heat. Add onion (and celery, if using) with a pinch of salt; cook 5–6 minutes until translucent. Stir in garlic; cook 30 seconds.
- Simmer: Add cauliflower, potatoes, thyme, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are very tender.
- Blend: Off heat, purée with an immersion blender until silky (or carefully blend in batches). Stir in milk/half-and-half or coconut milk, and lemon juice.
- Adjust & serve: Taste and adjust salt, pepper, and lemon. Ladle into bowls and top as desired.
Health Benefits
- Lighter comfort: Cauliflower adds body with fewer calories, helping balance a cozy meal.
- Potassium & vitamin C: Potatoes and cauliflower offer electrolytes and antioxidants for energy and immune support.
- Customizable fats: Finish with dairy or plant-based options to fit your goals.
Variations
- Cheesy Potato Soup: Off heat, stir in ½–1 cup shredded cheddar until melted.
- Chicken Potato Soup: Fold in 1–2 cups shredded cooked chicken after blending; warm through.
- Herb lift: Swap thyme for dill or parsley; add a pinch of white pepper for gentle heat.
Make-Ahead & Storage
Cool completely, then refrigerate up to 4 days or freeze up to 2 months. The soup thickens as it chills—thin with broth or water when reheating over low heat, and brighten with a splash of lemon just before serving.
Serving Ideas
Serve with a crisp green salad and warm bread. For extra texture, add chives, a tiny cheese sprinkle, or a drizzle of olive oil.
Quick Tips
- Blend thoroughly for velvety texture; Yukon Golds make it especially smooth.
- Season at the end—potatoes absorb salt, so taste after blending.
- Finish with acid (lemon) to keep flavors lively.
This lighter, creamy Potato Soup earns a spot in your rotation—easy, adaptable, and perfect for Fall Soup Recipes and cozy Soup Ideas alike.
