Potato Cauliflower Soup

An easy and delicious creamy Potato Cauliflower Soup! This recipe is loaded with bacon and roasted vegetable goodness.

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings cups

Calories 299kcal

Author Mara

Ingredients

2 pounds Russet potatoes
1 Cauliflower
1 Onion medium
2 tablespoons Olive oil
4 cups Chicken stock or stock of your choice
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Instructions

Pre-heat oven to 400 degrees Fahrenheit. Wash vegetables, peel potatoes, quarter onions, chop cauliflower into florets and cut potatoes into large chunks of similar size. Toss with olive oil and salt. Dump vegetables into a baking pan lined with parchment paper.
Bake vegetables for 40 minutes. Turning the vegetables halfway through, until they start to deepen in color and are slightly tender. Potatoes are cooked when they are poked with a knife and it meets with little resistance.
Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice.
Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove in a pot.
While the soup is blending, prep your toppings i.e. shred your cheese, chopped chives and cook bacon to your desired crispiness and chop into bits.
Pour soup into bowls, add toppings and enjoy.

Notes

Use a high quality stock for best flavor

Use a large enough baking sheet to roast the vegetables. You don't want the vegetables to overlap too much to ensure even roasting.

Careful with the cuts! Make sure your vegetables are cut all around the same size! You want to ensure even roasting in the oven.

Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred/burnt flavor in the soup.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition