Creamy Cauliflower Potato Soup Recipes

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CREAM OF CAULIFLOWER CHEESE & POTATO SOUP



Cream of Cauliflower Cheese & Potato Soup image

I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight.

Provided by ozzygirl

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 head cauliflower (cut up)
4 medium sized potatoes
1 leek, chopped
1 onion, chopped
4 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon basil
3 bay leaves
5 1/2 cups vegetable stock (or chicken stock)
2 cups of grated cheddar cheese
1 cup cream
oil
butter
baguette, slices
gruyere cheese

Steps:

  • In a large pot add oil and butter and melt.
  • Saute onion, leek, garlic, thyme and basil until softened.
  • Add potato and cauliflower and toss through.
  • Add vegetable stock and bay leaves and cook for around 40 minutes.
  • Remove bay leaves.
  • Blend half the soup in a blender or with a hand held blitzer.
  • Mash with a potato masher the other half of the soup.
  • Add the blended half of the soup back with the mashed soup.
  • Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
  • Add the cream and stir through.
  • To top with toast:.
  • Slice a baguette into thin slices.
  • Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
  • Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
  • If the slices are too big for the soup, quarter them or half them.
  • Serve on top of the soup.

CAULIFLOWER POTATO SOUP



Cauliflower Potato Soup image

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 12

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Steps:

  • Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  • Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
  • Cook on Low, stirring occasionally, for 2 1/2 hours.
  • Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g

CREAMY POTATO CAULIFLOWER AND HAM SOUP



Creamy Potato Cauliflower and Ham Soup image

I have a potato soup recipe I love, but I wanted it to be a little less heavy on the carbs (not carb free, but just less). I decided to add cauliflower to replace some of the potatoes, and we couldn't really tell- plus it tasted great. I don't really measure my spices, so do it to your taste.

Provided by perennialtiles

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups chopped cauliflower
3 cups diced potatoes
6 cups water
2 chicken bouillon cubes
1 (8 ounce) package reduced-fat cream cheese, cubed
2 cups carrots, chopped and steamed
2 cups diced cooked turkey ham
2 garlic cloves, chopped fine
Lawry's Seasoned Salt
white pepper
1 dash cayenne pepper

Steps:

  • 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
  • 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
  • 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
  • 4. Add carrots and ham. Cook till ham and carrots are warmed through.

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