Soups & stews
Creamy Cauliflower Potato Soup
Creamy Cauliflower Potato Soup with small cauliflower, potatoes, onion.
Make this recipe
Creamy Cauliflower Potato Soup
- Servings
- 4
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Soften onion in oil in a large saucepan for 5 minutes. Add cauliflower, potatoes and stock.
- Simmer for 20–25 minutes until vegetables are very tender. Blend carefully with an immersion blender until smooth.
- Stir in milk, salt and nutmeg, and warm gently without boiling hard.
Add stock gradually if you prefer a thinner soup.
Cooking tips
- Cut potatoes and cauliflower into similarly sized pieces so both soften before blending.
- Blend only until smooth; prolonged blending can make potato-based soup gluey.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly. Add a splash of water if thickened; stir frequently to prevent the dairy catching on the pan.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.