Creamy Cauliflower Potato Soup
This is a lighter take on potato soup that gets its creaminess from puréed roasted cauliflower. It’s a simple, one-pot soup topped with bacon and green onions.
Ingredients
Ingredients (6 servings)
- 1 medium head of cauliflower cut into florets
- 2 Tbsp olive oil divided
- 2 cups milk
- 6 slices of bacon chopped
- 1 large yellow onion diced
- 4 green onions whites and greens separated, sliced
- 4 cloves garlic minced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 1 1/2 pounds Russet potatoes peeled and diced
- 6 cups low-sodium chicken broth
- 8 sprigs fresh thyme
- 1 bay leaf
- 3/4 cup plain Greek yogurt or sour cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss cauliflower florets with 1 tbsp olive oil and salt, roast 20-25 minutes until browned.
- Blend roasted cauliflower with milk until smooth.
- Cook bacon in Dutch oven until crispy; remove bacon, reserve fat.
- Sauté yellow onion and white parts of green onions in bacon fat 5-8 minutes.
- Add garlic, cook 1 minute.
- Add potatoes, thyme, bay leaf, and broth. Bring to boil, reduce heat, simmer 15-20 minutes until potatoes are tender.
- Remove thyme stems and bay leaf.
- Blend soup to desired consistency with immersion blender.
- Stir in cauliflower purée and Greek yogurt. Season with salt and pepper.
- Top with crispy bacon and green onion tops.
Notes
For creamier texture, blend soup completely smooth. Can substitute sour cream for Greek yogurt.
Did you make this recipe?Let me know how you liked it below!