Creamy Cauliflower Potato Soup – Nude in the Kitchen

Rich and garlic, you’ll be hard to believe this creamy cauliflower potato soup is made without cream or milk! I love the soup for the first bite.

Cauliflower Potato Soup

When I first made the creamy cauliflower sauce, the second, third, fourth and fifth almost beg for use in the soup. (To be honest, I ate it once or twice with my own soup.)

So, naturally, I dedicated one of these to a hearty soup! However, don’t think of it as a replacement for traditional roasted potato soup. This soup is as delicious as a friend who is as heavy as a cow.

Cauliflower Potato Soup

Although it stands independently, if you yes Looking for a diluted version of our beloved baked potato soup, this can fix it!

I served the soup several times in simple, original, unground form and we liked it this way.

Most of the time, though, when I do this, I pile up the toppings because I can’t help but beat the entire dairy-free aspect of the meal. We are obviously omnivorous! (Also, food with toppings is simply appealing!)

Cauliflower and potato soup

To make this soup, you need the following ingredients:

• cauliflower
• Potato
• garlic
• water
• olive oil
• Salt
• black pepper
• Optional: Toppings of chopped bacon with cheese, green onions and sour cream

Potato Cauliflower Soup

Place water and cauliflower in a large pot and bring to a boil. Cook on slow heat for 5-7 minutes until the cauliflower is tender. Do not drain.

While the cauliflower is cooking, stir-fry the garlic in a medium skillet over medium low heat. Cook for a few minutes until the garlic becomes fragrant and soft.

Transfer the cooked cauliflower to the blender with a slotted spoon. Add 2 cups cooking liquid from the cauliflower, and cooked garlic and oil in a pan, salt and pepper.

Mud until completely smooth. Depending on the function of the blender, this may take several minutes. Taste the sauce and add more salt and pepper as needed.

Set aside about 2 cups of cauliflower cooking water and fill the pot with fresh water and raw potatoes.

Cook the potatoes until the fork is tender, but don’t collapse. This should take about 10-15 minutes.

Drain the potatoes, add the cauliflower sauce and stir to combine. Gently mash the potatoes with a potato masher, leaving many small pieces in the soup.

If you prefer thin soup, add some reserved cooking water and stir to combine. Season generously with salt and pepper.

Taste and adjust the seasonings as needed. Oop into a bowl and add toppings if needed.

Free dairy potato soup

However, this is not the only dairy-free soup here. More soups are next! Be sure to try this lamp (oh, it’s easy to make!) egg drip soup and a fanatic slow cooker that separates the pea soup from my sister’s favorite ham and potatoes.

If you are looking for some broth that still has paste, red potatoes, chicken, carrots, broccoli and spinach, you can make chicken vegetable soup, perfect for a rainy or snowy day.

{Original 10/31/13 – Recipe Notes and Photos Update 2/10/25}