Creamy Cauliflower and Potato Soup Recipe on Food52 (2024)

I love it when I come across a recipe that inspires me to buy the ingredients on my next shopping trip and make it for lunch or dinner. This was such a recipe, and a big shout out to Seana at Cottage Grove House, who makes beautiful, easy-to-make homemade fresh dishes and shares them for people like me!

This is a perfect, light supper for any day of the year. Serve it up with thick slices of crusty, buttered bread. This can be made vegetarian by using vegetable broth and omitting the optional bacon garnish. Adapted from Luscious Cauliflower Soup/Cottage Grove House. —anotherfoodieblogger

Directions

1. Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the diced onions and cook until soft, about 5 minutes.
2. Add the minced garlic and cook about 1 minute, until fragrant. Add the cauliflower and potatoes and continue to cook for 5 minutes.
3. Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from the heat.
4. In a blender, food processor, or with an immersion blender, blend about half the soup until desired consistency. Stir in the cheese, half-and-half, and crème fraîche.
5. Garnish with snipped chives and bacon bits (optional). Season with salt and pepper to taste, depending on the garnishes used. Serve with warm crusty, buttered bread.