I love potatoes in any form – baked, mashed, even fried!
I also love potato soup.
My husband? He’s with me on the baked, mashed, and fried, but not so much on the soup. So I’ve never served it at home…until now.
And guess what? He really liked it!
Sort of reminds me of how I convinced him to embrace breakfast for dinner with those stellar Apple Ring Pancakes last month…hmm.
So what made this soup different from other potato soups he’d had in the past?
Not your Typical Potato Soup
I think my husband (and the rest of us) loved this soup for a couple of reasons:
1. Lighter Texture
Adding pureed cauliflower gives a lighter feel to the soup. It’s still plenty creamy, just not thick and heavy the way some potato soups are. Plus, cauliflower is a cruciferous vegetable, which adds wonderful anti-cancer and anti-inflammatory benefits!
2. Rustic Flavor
Roasting the cauliflower and leaving the skins on the potatoes added a more rustic flavor (and a little extra nutrition!), which we really enjoyed. Feel free to steam your cauliflower and skin your potatoes if you’re not the rustic type.
Something else I love about this Creamy Roasted Cauliflower and Potato Soup is that it’s a fantastic canvas for all the best toppings!
Sour cream, shredded cheddar, bacon and chives are absolute musts in my book.
I’ve also served it with roasted broccoli florets, which is fantastic (another nod to the cruciferous veggies)!
What better way to warm up on a cold winter day than have a steaming bowl of soup with a list of all-star toppings?!
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Time Saving Tips
I admit, this soup has a lot of ingredients and several steps. Here are a few shortcuts I use:
1. Foil line your roasting pans (cauliflower and bacon) for easy cleanup.
2. Set everything out in advance, and mentally walk through the steps before you start (ingredients, pots, measuring cups, everything). This really helps me keep on schedule, especially when overlapping steps like I do in this recipe.
3. Roast broccoli florets next to the cauliflower in the pan. Serve the roasted broccoli it on top of or alongside the soup and you’ve got a complete meal.
4. Use an immersion blender (link is to the one I have an I love it! If you don’t have one, you need one!)
And remember, you’re getting 8 servings out of this recipe. So, if you’ve got an average sized family, you can kick your feet up tomorrow night while the leftover soup reheats on the stove!
- 3 Tbsp pastured ghee divided
- 3 large shallots
- 6 large cloves garlic minced or pressed
- 1 tsp chopped fresh thyme
- 2 very large Russet potatoes skins on and diced (can sub Yukon gold for 1 of the potatoes - I think it would add a wonderful flavor and texture, but I didn't have any on hand when making this)
- 3-4 cups chicken stock or broth homemade if you have it!
- 3-4 tsp sea salt
- 1 bay leaf
- 1 large head cauliflower cut into florets
- 3/4 tsp ground black pepper
- 1 1/2 cups milk
- 1/2-3/4 cups heavy cream could substitute sour cream or cream fraiche for thicker soup
- Grated raw cheddar
- Raw sour cream or cream fraiche
- Thick cut pastured bacon cooked and crumbled (I used a pound of bacon to be sure each bowl got a generous amount as garnish)
- Reserved bacon grease optional
- Fresh chopped chives
Preheat oven to 450 degrees.
Place cauliflower florets on a foil-lined roasting pan. Toss with 1 Tbsp melted ghee and season to taste with sea salt or house seasoning (I use a 4:1:1 ratio of sea salt:blackpepper:garlic powder). Roast for 20 minutes or until edges have begun to brown and florets are fork tender. (I cook my bacon on a second foil-lined pan at the same time as the cauliflower and add the drippings to the soup pot once it has cooked. I leave the oven on so I can give the crumbled bacon a quick reheat before adding it to each bowl of soup.)
Meanwhile, saute the shallots, garlic and thyme in the remaining 2 Tbsp ghee in a large Dutch oven. When shallots are soft, add the potatoes, chicken stock (I used 4 cups, but reduce to 3 cups if you want a thicker soup), 2 tsp sea salt, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 20-30 minutes, until potatoes are soft.
Back to the Cauliflower: Transfer the cooled roasted cauliflower to a blender, add the milk, and puree until smooth.
Once the potatoes are soft, add the cauliflower puree and stir to mix. Use an immersion blender to puree the soup to your liking (alternatively, transfer the soup to the blender in batches until all has been pureed and returned to the pot).
Turn off the heat, stir in the heavy cream, and season with additional salt and pepper to taste.
To serve, ladle soup into bowls and top with shredded cheddar, sour cream, chopped bacon, and chives.
Adapted from Simply Scratch
Check out these other delicious soup recipes!