Cauliflower Potato Soup Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 cauliflower head, chopped
  • 3 medium-sized russet potatoes, peeled and halved
  • 1 onion, peeled and halved
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Directions
  1. Preheat the oven to 350 F.
  2. Place the cauliflower, potatoes, and onion on a baking sheet lined with aluminum foil.
  3. Drizzle olive oil, salt, and pepper onto the vegetables. Toss to coat.
  4. Bake the vegetables for 30 minutes.
  5. Add the chicken stock and bay leaf to a saucepan and bring to a boil
  6. Once they're finished in the oven, add the roasted vegetables to the stock and boil for an additional 10 minutes.
  7. Remove the bay leaf. Add heavy cream if using.
  8. Using an immersion blender, purée the stock and vegetables until smooth. Alternatively, transfer contents to a blender and carefully blend in batches.
  9. Taste and season with additional salt and pepper if needed.
  10. Serve the soup in a bowl. Garnish with chives, fried onions, and bacon bits, if desired.