Overhead shot of bowls of creamy soup.

Why you’ll love this cauliflower potato soup

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This soup is a great option for meal prep and can be frozen easily. You can customized this soup to your liking by adding various toppings, such as bacon bits, dairy free cheese shreds, vegan sour cream or different fresh herbs.

→ If you like this recipe, you should try these: lemon orzo soup / apple parsnip soup / garbanzo bean soup / creamy chicken and wild rice soup

Close up of bacon bits and green onions in a creamy potato soup.
Creamy potato soup on a spoon with a bowl of the soup in the background.

Ingredient notes:

  • Dairy free milk – Any unsweetened, unflavored dairy free milk will work for this recipe. I typically use almond, coconut or oat milk.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

A bowl of cauliflower potato soup with bacon and green onions garnishing the bowl.

Frequently asked questions

How do you thicken cauliflower soup?

There are a couple different options that can be used to thicken soups. For this recipe, we are using a dairy free milk + flour slurry to thicken the soup. A cornstarch slurry could be used alternatively, using 2 tablespoons of cornstarch whisked into the dairy free milk.

More cauliflower recipes

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Cauliflower Potato Soup

By: Melissa Belanger
Cauliflower potato soup is hearty and delicious, plus its perfect for cold weather or anytime you want a comforting meal. Made with tender potatoes, flavorful cauliflower, and a blend of savory spices, this soup is healthy and satisfying. Top it off with bacon bits and fresh chives for a more traditional potato soup twist. 
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
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Ingredients 

  • 1 pound russet potatoes, peeled and cubed
  • 2 pounds cauliflower, stems removed and chopped
  • 1 sweet onion, chopped
  • 2 stalks celery, chopped
  • 4 green onions
  • 5 garlic cloves, peeled and smashed
  • 3 14.5- ounce cans reduced-sodium chicken broth
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ¼ – ½ teaspoon coarse salt
  • 2 cups dairy free milk, plain, unsweetened
  • ¼ cup all-purpose flour
  • Toppings: bacon bits, shredded DF cheese, fresh chives, optional

Instructions 

  • Cook the veggies. In a large stockpot, combine all ingredients except milk and flour. Cover and bring to a boil. Allow soup to cook until vegetables are soft – about 25 – 30 minutes.
  • Thicken the soup. In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened – about 5 minutes.
  • Purée the soup. Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.

Notes

  • Any kind of alternative milk can be used in this recipe. If using coconut milk, opt for the refrigerated kind instead of canned for the right consistency. Regular dairy milk can be used as well if it’s safe for you to consume.
  • Toppings are optional. Not all toppings listed are vegan. Just suggested dairy free options.
  • Vegetable broth must be used to make this recipe vegan.

Nutrition

Calories: 165kcal, Carbohydrates: 32g, Protein: 8g, Fat: 2g, Sodium: 215mg, Fiber: 5g, Sugar: 7g, Vitamin C: 82mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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2 Comments

  1. Alice shelton says:

    Can you make it with no potatoes faux-tato soup?

    Reply
    1. Melissa says:

      I’m sorry, but I honestly don’t know. I think you could use more cauliflower instead of potatoes, but I can’t say for sure.

      Reply