One-Pot Creamy Potato and Cauliflower Soup

As we move into cooler days, comforting Creamy Potato and Cauliflower Soup is just what is needed. There is nothing better than a creamy hot bowl or a mug of soup to come home to. This potato and cauliflower soup is simply made using basic ingredients such as onions, garlic, potatoes, and cauliflower. For the soup base, I used chicken broth, or you can use vegetable or mushroom broth. I kept the seasoning light using only a bay leaf and salt and pepper. The cauliflower adds a delicate flavour to the soup, which I did not want to overpower with spices. For the creaminess, I used cream and sour cream. I wanted to make sure this soup is hearty and creamy to satisfy even the big appetites.

quick and easy details,

One of the things that I love about this Creamy Potato and Cauliflower Soup is the simplicity and it is naturally gluten-free. You will only need one pot, fifteen minutes hands-on and fifteen minutes cooking time. The most satisfying soup is ready from start to finish in thirty minutes.

The recipe starts like most classic soup recipes. Sauté the onions, add garlic and bay leaf. Now add the stock, I used gluten-free chicken stock, but you can also use vegetable or mushroom stock. Then add the potatoes and cauliflower. The veggies cook very quickly because of their size. The potatoes are cut into 1/4-inch thick rounds, and the cauliflower is roughly chopped.

Once the potatoes are tender, add remaining ingredients and cook until the Cream of Potato and Cauliflower Soup start to thicken. Don’t worry about the cauliflower. The cauliflower can be al dente and do not boil the soup after you add the cream. Done…nothing to it!

how to clean cauliflower,

→ The salt water method;

First, rinse the cauliflower. Then, remove the outer layer of leaves, and cut off the hard part of the stalk. Cut into florets and immerse them in a bowl of warm salted water. Add about 2 Tbsp. of salt per quart. The florets will float, so add a plate on top of the florets to keep them submerged. Leave the cauliflower in the water for ten minutes. If there are any bugs or worms, the salty water will kill them, and you will be able to rinse them off. After ten minutes, place the cauliflower in a colander and rinse.

→ The vinegar method;

Follow the same steps as the salt water method until you cut the cauliflower into florets. Then immerse the cauliflower in a solution of 1 part vinegar 3 parts water for 1 minute. Rinse using a colander.

If, after soaking, there is soil still clinging to the cauliflower, gently scrub the cauliflower with a brush and rinse well. When using the cauliflower for stir-frying, baking or deep-frying, first dry the cauliflower with paper towels.

By soaking the conventionally grown cauliflower in salt or vinegar solution and then rinsing it with cold water, you will remove most pesticide residue.

In the past, I have made this Cheesy Cauliflower Soup and the Cauliflower Sage and Asiago Soup, both of which became our reader’s favourite soups. Now that we are officially into the fall, I wanted to add another hearty and comforting soup, such as this Creamy Potato and Cauliflower Soup. This is the type of soup you just can’t stop eating…literally 🙂 To make this soup into a meal, I would add a freshly baked Healthy Gluten-Free Flax Bread or the Gluten-Free Butter Rolls. It’s time to snuggle up on a couch with a cozy blanket and a good book, or… watch a good movie, don’t you think? Enjoy!

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