Name: 30-Minute Creamy Cauliflower and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups gold potatoes (peeled and chopped); 4 cups cauliflower (chopped); 2-3 Tablespoons olive oil; 1/2 large yellow onion (sliced thin); 1 clove garlic (minced); 4 cups vegetable broth (gradually add more if the soup is too thick for your liking); 1 Tablespoon sea salt; 1 teaspoon black pepper; 3, 1- inch sprigs of fresh rosemary; goat cheese (optional)

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30-Minute Creamy Cauliflower and Potato Soup

This creamy, thick cauliflower and potato soup can be made in under 30 minutes. perfect for a cold winters evening.

Oh, hey! Didn’t hear you sneak in, 2015 – nice to meet you, too.

Just like Christmas did, all of this New Year’s business snuck up on me. I didn’t have my resolutions ready, I didn’t have my fridge stocked with healthy greens and seasonal veggies, my nail polish was a pathetic chipped mess, and 2014 felt like too much of a blur to be over already.

Yet here it is. And here am I, bundled up in a thick blanket and wool socks, eating soup and wondering where the hell the last year went.

I didn’t have any of my shit together and now I’m showing up late to the party, as usual. Which brings me to my next point.

Resolutions, man.

I’m not ready to write them down here yet. I’m just not ready to commit. Be patient with me, okay?

I’m not ready for the cleaning spree that seems so popular each January – both in the home and in the body. I’m not ready for the super fresh, super raw food-oriented trend that usually accompanies New Year’s chit-chat. Not yet.

It’s too cold outside – the expected snowstorm has just started flurrying and I want nothing more than to wrap my chilly fingers around a bowl of steamy, bone-warming soup.

With a quickly-fading head of cauliflower in the fridge and potatoes that were starting to sprout, I started boiling, blending, and seasoning. 30 minutes later, I was stirring hunks of tart goat cheese, watching them melt in an oversized bowl of thick, creamy soup. Carbs on carbs, no doubt. But in my defense, it was eaten without an ounce of flour or bread in sight.

I’m going to need a few more days to say goodbye to 2014 and get used to the idea of 2015. Luckily, I’m right in the middle of our “weekend” with plenty of soup and just enough hours left to collect my thoughts and catch up to the 2015 train.

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Tips for Success

Cut everything the same size so the potatoes and cauliflower soften at the same time.
Don’t drain the liquid. The cooking broth is what makes the soup creamy when you blend it.
Blend carefully. Use an immersion blender in the pot, or blend in batches with the blender lid vented.
Storage: Keep it in the fridge for up to 4 days. It thickens as it sits, so add a splash of broth when reheating.

Substitutions and Variations

Vegan: Skip the goat cheese and stir in a splash of coconut milk or a spoonful of nutritional yeast.
Herbs: Use thyme instead of rosemary, or add a pinch of smoked paprika.
Potatoes: Yukon gold give the creamiest texture, but russet potatoes work too.

Frequently Asked Questions

How do you thicken cauliflower and potato soup?

Simmer it uncovered for a few minutes to reduce, or add more potato. To thin it, add more broth.

Can you freeze cauliflower potato soup?

Yes, for up to 3 months. Potato soups can turn slightly grainy after freezing, so blend or whisk well when reheating.

Is this soup dairy-free?

Yes, as long as you skip the goat cheese garnish. For more dairy-free comfort food, try our dairy free potato kale soup or creamy cauliflower mashed potatoes.

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Jordan Cord