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.
- 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)
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.
In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened - about 5 minutes.
Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.
- 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.
Calories: 165kcal Carbohydrates: 32g Protein: 8g Fat: 2g Sodium: 215mg Fiber: 5g Sugar: 7g Vitamin C: 82mg