Best 7 Cream Of Cauliflower Cheese Potato Soup Recipes

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Indulge in a creamy and cheesy delight with our exquisite Cream of Cauliflower, Cheese, and Potato Soup. This heartwarming soup is a symphony of flavors, textures, and aromas. The creamy cauliflower base, velvety smooth and rich, is complemented by tender chunks of potatoes and melted cheese, creating a comforting and satisfying experience. The addition of aromatic herbs and spices elevates the soup's flavor profile, making it a culinary masterpiece. Whether you're seeking a cozy dinner option on a chilly night or a comforting lunch break, this soup is guaranteed to impress.

In this article, we present a collection of delectable soup recipes that showcase the versatility of this classic dish. From the traditional Cream of Cauliflower Soup to the innovative Cauliflower and Sweet Potato Soup with Coconut Milk, each recipe offers a unique twist on this comforting favorite. We've also included a hearty Cauliflower and Cheddar Soup that's perfect for a quick and easy meal, and a tantalizing Roasted Cauliflower and Parmesan Soup that combines roasted cauliflower's smoky flavor with the richness of Parmesan cheese. With detailed instructions and helpful tips, these recipes will guide you in crafting a culinary masterpiece that will delight your taste buds and warm your soul.

Here are our top 7 tried and tested recipes!

CHEESY CAULIFLOWER AND POTATO SOUP



Cheesy Cauliflower and Potato Soup image

"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen cauliflower
1 cup frozen sliced carrots
3 tablespoons dried minced onion
1 tablespoon chicken bouillon granules
2-1/4 cups water, divided
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/2 teaspoon garlic powder
1/8 teaspoon ground nutmeg
4 teaspoons cornstarch
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

CAULIFLOWER POTATO SOUP



Cauliflower Potato Soup image

Creamy & cheesy Cauliflower Potato Soup is perfect for lunch, dinner, or to freeze for future meals!

Provided by Holly Nilsson

Categories     Dinner     Lunch     Soup

Time 50m

Number Of Ingredients 11

2 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 cups chicken broth
2 cups whole milk
1 pound baking potatoes (about 2 cups peeled and diced)
2 cups cauliflower florets (washed & dried)
1 tablespoon cornstarch (or as needed)
1 cup sharp cheddar cheese (shredded)
Kosher salt to taste
black pepper to taste

Steps:

  • Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
  • Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
  • Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
  • Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
  • Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
  • Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
  • Top with crispy bacon and serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 357 kcal, Carbohydrate 33 g, Protein 16 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 752 mg, Fiber 3 g, Sugar 9 g

CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE



Cauliflower and Potato Soup With Cheddar Cheese image

Whether you're looking for a great soup for lunch with sandwiches, or for a dinner party soup course, this cauliflower-potato soup is perfect.

Provided by Diana Rattray

Categories     Side Dish     Appetizer     Entree     Soup

Time 1h5m

Yield 10

Number Of Ingredients 15

3 tablespoons butter
1 1/2 cups onions (chopped)
1 cup celery (chopped)
1 large cauliflower head (broken into small florets, about 6 to 8 cups of florets )
3 medium potatoes (yellow or gold, peeled and cubed)
1/2 teaspoon garlic (finely minced)
4 to 6 cups chicken broth ( divided )
1 cup cream ( light cream or heavy cream )
12 ounces Cheddar cheese (shredded sharp, or a combination of sharp and mild Cheddars)
1 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg (ground)
1/2 teaspoon dry mustard
1/8 teaspoon cayenne (ground)
1/4 teaspoon black pepper (freshly ground)
Sea salt to taste

Steps:

  • In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
  • Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
  • Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
  • Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

Nutrition Facts : Calories 372 kcal, Carbohydrate 23 g, Cholesterol 82 mg, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, Sodium 2569 mg, Sugar 8 g, Fat 25 g, ServingSize 10 Servings, UnsaturatedFat 0 g

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

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

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 CHEESE SOUP



Cauliflower cheese soup image

Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Provided by Good Food team

Categories     Lunch, Soup

Time 45m

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 7

knob of butter
1 large onion, finely chopped
1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
1 potato, peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
400ml milk
100g mature cheddar, diced

Steps:

  • Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  • Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium

Tips:

  • Use fresh cauliflower. Fresh cauliflower has a more delicate flavor and texture than frozen cauliflower.
  • Roast the cauliflower before adding it to the soup. Roasting the cauliflower brings out its natural sweetness and flavor.
  • Use a good quality cheese. The cheese is one of the main ingredients in this soup, so it's important to use a good quality cheese that you enjoy the taste of.
  • Don't overcook the soup. Overcooking the soup will make the cauliflower mushy and the cheese tough.
  • Serve the soup with a garnish of fresh herbs or croutons. This will add a pop of flavor and color to the soup.

Conclusion:

Cream of cauliflower cheese potato soup is a delicious and comforting soup that is perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, cheesy or not, this soup is sure to please everyone at the table. So next time you're looking for a hearty and satisfying soup, give cream of cauliflower cheese potato soup a try.

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