This lightened up creamy potato soup has a secret…
And it’s cauliflower!
You guys know that I looooove soup. And especially soup of the pureed kind. There’s just something about a smooth and silky veggie soup with all the toppings that is so delicious to me.
All the toppings are a must. Always.
It’s also no secret that I love soup no matter the weather or time of day. And this is especially true around this time of year. And even though I can feel Spring springing up just around the corner (Spring, please hurry up and get here!!) nights are still chilly which means soup for me.
I can’t help it – a rich yet healthy potato soup on a cold night just makes me happy. And contently full. And perfectly fuelled for a night snuggled up on the couch with Netflix.
ABOUT THIS CREAMY POTATO SOUP RECIPE…
There’s a secret/not-so-secret ingredient in this healthy soup, my friends. It’s cauliflower. And even though it’s not a new secret ingredient or the latest healthy cooking tip going, it’s still one of my favourites. Gotta get those hidden veggies in where ever you can, right?!
The cauliflower adds to the silkiness of this soup while adding a lightness that potatoes dream of. Here, in this Healthy Potato Soup, I just equal parts cauliflower to potatoes. Russet potatoes, if I am really, really playing faves.
And not only is this soup simple in terms of the ingredient list, but it is also quick and easy to make. It’s ready in less than 40 minutes, start to finish. 4. 0. While still being gluten-free, vegan possible, clean eating and just gosh-darn good.
You can leave this soup plain in all its smooth and silky potatoey glory. Or dress it up to the nine’s. I go heavy on the cheese, fresh herbs and a little dollop of plain yogurt but any amount of green onion, red pepper flakes or hot sauce, or other favourite-topping-of-the-day works too.
All the toppings. Always.Print
- 1 tablespoon extra virgin olive oil
- 1 cup celery, chopped (from about 2 stalks)
- 1 cup carrot, peeled and chopped (from 1 large carrot)
- 1 1/2 cup onion, chopped (from 1 medium-large onion)
- 3 cups potato, peeled and roughly chopped (from 3 medium-small potatoes)
- 1 tablespoon fresh garlic, minced or grated (from 2–3 cloves)
- 1 teaspoon salt
- Fresh ground pepper, to taste
- 4–5 cup cups vegetable stock, divided
- 3 cups cauliflower, roughly chopped
- 1 1/2 cups milk of choice (regular, soy, almond, etc)
- Shredded cheese, sour cream or plain yogurt, green onions, fresh herbs, red pepper flakes, for topping.
- In a large, heavy bottom pot, heat oil over medium heat.
- Add celery, carrots, onions and potatoes to the heated pot. Cook, stirring occasionally, until the onions become just translucent.
- Add garlic, salt and pepper and cook until the garlic is very fragrant, about 1 minute.
- Add about 4 cups of stock to the pot, being sure to scrape the bottom of the pot to release any garlic or onion bits from the pot. Then stir in the cauliflower. The vegetables should just be covered with stock.
- Bring the soup to a boil and cook until both the potatoes and cauliflower are very tender, 15-20 minutes. When cooked, remove the soup from heat.
- Using a hand blender, or in batches with a food processor or blender, blend the soup until smooth. If the consistency is too thick to blend evenly, add up to 1 cup of additional stock, a little bit at a time. For an extra smooth and silky texture, blend for 3-5 minutes.
- Stir in milk and season with additional salt and pepper, if needed.
- Garnish with your favourite toppings and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes