Creamy Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup

I love it when I come across a recipe that inspires me to buy the ingredients on my next shopping trip and make it for lunch or dinner. This was such a recipe, and a big shout out to Seana at Cottage Grove House, who makes beautiful, easy-to-make homemade fresh dishes and shares them for people like me! Please go check out her site, if you would, here.

Although it’s been the warmest fall I can remember in the 20 years I’ve lived in the Pacific Northwest, October means it is soup-making time. Who cares if I’m still wearing capris and t-shirts?

A 3-quart pot is the largest pot available in this tiny temporary kitchen, so I had to make some quantity adjustments to the original recipe. In addition, the store I went to did not have creme fraiche, so I had to use a homemade substitute for that.

This was a perfect, light supper for another beautiful sunny, fall day. And as luck should have it, my husband fried up some extra bacon when he made a BLT sandwich for lunch today, so I added some extra flavor to the soup by subbing one tablespoon of olive oil for bacon grease, then garnishing the soup with some of the bacon bits. The bacon part is totally optional, so this would be a great meatless meal for any day!

Creamy Cauliflower and Potato Soup
Adapted from Luscious Cauliflower Soup by Cottage Grove House

2 tablespoons olive oil
1 cup diced sweet yellow onion
1 clove garlic, minced
1/2 head cauliflower, cored and roughly chopped
2 medium potatoes, peeled and diced
5 cups chicken or vegetable broth, preferably homemade or low sodium
1/2 cup half and half
1/4 cup heavy whipping cream whisked with 2 tablespoons sour cream
1 cup grated cheddar cheese (not pre-shredded)
Snipped chives or green onion, for garnish
Chopped cooked bacon, for garnish (optional)
Salt and pepper, to taste

Chopped Onion, Cauliflower, and Potatoes

Heat 2 tablespoons of olive oil (or 1 tablespoon bacon grease and 1 tablespoon olive oil) in a soup pot or Dutch oven over medium heat. Add the diced onions and cook until soft, about 5 minutes. Add the minced garlic and cook about 1 minute, until fragrant. Add the cauliflower and potatoes and continue to cook for 5 minutes.

Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from heat

Simmering Cauliflower and Potatoes in Broth

In batches, blend about half the soup until desired consistency. Stir in the cheese, half & half and sour cream mixture. Garnish with snipped chives and bacon bits (optional). Pass with salt and pepper and adjust seasoning accordingly, depending on garnishes used. Serve with warm crusty, buttered bread.

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