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Potato Cauliflower Soup: Heat Up Those Cold Winter Days With Comfort

They say you are what you eat — which essentially makes me a big ol’ potato. 

I’m not ashamed. I grew up on potato soup. It was easy to make and relatively cheap for my mom, who had to stretch dollars to feed six children. And it was tasty, too. She also found creative ways to use more undetected veggies in her recipes. In fact, I never knew she put cauliflower in potato soup until recently, but now I add it into my recipe every time to carry on the tradition. 

To this day nothing warms and comforts me more than a hot bowl of potato soup. Here’s a simple recipe that you can amp up with your favorite toppings like sour cream, cooked bacon and cheese. Oh, and you can make it with or without cauliflower. 


  • 4 potatoes, peeled and chopped (I like russet or Yukon gold) 
  • 1 medium head of cauliflower, chopped 
  • 2 garlic cloves, minced 
  • 1 tablespoon of olive oil or a pad of unsalted butter 
  • 4 cups of chicken stock 
  • 1 small onion, diced 
  • 1 stalk of celery, diced 
  • 1⁄2 cup of heavy whipping cream 
  • Salt and pepper to taste 
  • Optional: Cooked and chopped bacon, shredded cheddar, chives 


  • Dice and cook your onion, garlic and celery, along with a pinch of salt and pepper, in either a small amount of butter or olive oil until nearly translucent. 
  • Stir in your potatoes, cauliflower and stock and bring to a boil. 
  • Reduce to a simmer until the potatoes and cauliflower are soft, which should take 15 minutes or so. 
  • Carefully pour the mixture into a blender (or use an immersion blender) and mix until it is as smooth as you’d like. I like to keep mine fairly textured, while others like theirs silky smooth. 
  • Pour the blended mixture back into your pot and stir in a 1⁄2 cup of heavy whipping cream and additional salt or pepper if you feel it needs it. Heat until warm. Be sure to gently stir throughout the warming. 
  • Pour into serving bowls and garnish with bacon, a dollop of sour cream, a pinch of shredded cheddar and chives. 


  • You can add carrots and diced ham for even more texture and flavor. 
  • Your soup should last up to four days in the fridge when properly stored. 

Soup Too Thin? 

You can make a thickener by stirring a little flour or cornstarch (or even mashed potato flakes) in with water in a separate bowl. When fully mixed, add into your soup pot while warming.