Cream of Cauliflower Cheese Potato Soup
Cozy up with a bowl of Cream of Cauliflower Cheese Potato Soup, a rich and velvety comfort food packed with flavor and wholesome ingredients. This hearty, satisfying soup blends tender cauliflower and creamy potatoes with a hint of nutmeg for warmth, while sharp cheddar cheese adds a luscious, savory depth. A creamy roux made with sautéed onion and garlic forms the perfect base, and each bite is a delightful harmony of silky smoothness and cheesy indulgence. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or make-ahead meals. Serve it with crusty bread or crackers and garnish with fresh parsley for a cozy, restaurant-quality experience at home. Perfect for fans of creamy soups and classic comfort food, this recipe is bound to become a family favorite.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 medium Potatoes
- 1 large Onion
- 3 pieces Garlic cloves
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Wash the cauliflower, break it into florets, and set aside. Peel and dice the potatoes into small cubes (approximately 1-inch pieces). Finely chop the onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for 1-2 minutes, ensuring the flour doesn’t burn.
Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Add the diced potatoes and cauliflower florets to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the vegetables are tender.
Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return it to the pot.
Stir in the whole milk, shredded cheddar cheese, salt, black pepper, and nutmeg (if using). Continue stirring over low heat until the cheese is fully melted and the soup is creamy and smooth.
Taste and adjust seasoning as needed. If the soup is too thick, add a little more milk or stock to reach the desired consistency.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 420 mg | 32% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
