Creamy Cauliflower Potato Soup
Flavorful and satisfying, a warm bowl of this creamy cauliflower potato soup is deliciously comforting on a cold day. Cook all the ingredients on the stove and then blend to a smooth, silky consistency.
Foto: Sally's Baking Addiction — Sally McKenneyBahan-bahan
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cups (195g) diced yellow onion (about 1 medium onion)
- 4 teaspoons minced fresh garlic (about 4 cloves)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups (48 oz./1.4L) chicken or vegetable broth
- 1 Tablespoon fresh lemon juice
- 1 bay leaf
- 4 cups (about 700g; or 1 lb. 12 oz.) peeled and chopped potatoes (about 1-inch pieces)*
- 4 cups (about 480g; or 1 lb.) cauliflower florets
- optional: 1/2 cup (120ml) heavy cream
- optional for serving: chopped chives, scallions, or parsley; croutons; and/or crumbled bacon
Langkah-langkah
Melt the butter over medium heat in a large stockpot or Dutch oven. Add the onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic get too brown. Stir in the salt, pepper, thyme, and parsley. Cook for 1 minute.
Add broth, lemon juice, bay leaf, potatoes, and cauliflower. Bring to a boil, then reduce heat to medium-low and simmer for 35 minutes. The vegetables should be fork-tender.
Remove from heat. Remove bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Or let cool slightly and then carefully transfer the soup to a regular blender and puree in batches (see Notes for instructions). If using, stir or blend in heavy cream.
Serve soup warm and top with chopped chives, croutons, and/or crumbled bacon, if desired.
Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm.
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