Two Cheese Potato Cauliflower Soup
Indulge in the soul-warming comfort of Two Cheese Potato Cauliflower Soup, a creamy and flavorful blend of hearty Russet potatoes, tender cauliflower, and rich cheeses. This one-pot wonder combines sharp cheddar and Parmesan for a luxuriously smooth texture and layered cheese profile, while aromatic garlic and sautéed onions add depth to each bite. With a blend of milk, heavy cream, and savory chicken or vegetable broth, this velvety soup is perfectly seasoned with paprika, black pepper, and a touch of salt. Ready in just an hour, it’s an easy yet elegant option for a cozy dinner or meal prep, serving up to six. Don’t forget to sprinkle fresh parsley on top for a vibrant garnish that ties everything together! Perfect for chilly evenings, gluten-free diets, and anyone craving wholesome comfort food.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Cauliflower head
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 cups Chicken or vegetable broth
- 1 cup Milk
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Peel the potatoes and cut them into 1-inch cubes. Cut the cauliflower into small florets. Dice the onion and mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the potato cubes and cauliflower florets to the pot. Stir to combine with the onions and garlic.
Pour in the chicken or vegetable broth. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes and cauliflower are very tender.
Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the milk and heavy cream. Cook over medium heat, stirring occasionally, until heated through.
Gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring until melted and fully incorporated.
Season the soup with salt, black pepper, and paprika. Adjust seasonings to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 817 mg | 17% | |
*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.
