I never used to be much of a soup fan. But ever since we moved to the Pacific Northwest where it’s freaking cold, I have seen the light. Creamy, a light broth, with noodles, whatever. . give me a big bowl of soup any day and I’m happy.
We recently had a potato and leek soup at Hitchcock while on Bainbridge Island, WA. My daughter, Phoebe, had some and loved it. Since then, she now asks for potato soup. . which I love. Before this, she would not touch the stuff. Not sure why.
My youngest, Madeline, is sick so instead of making chicken noodle soup, I decided to make this. I wanted her to have a little something heartier and healthy. . and Phoebe wanted potato soup. If you’ve made potato soup before, you have probably not made it like this. This recipe uses roasted cauliflower to add to and deepen the flavor and there is no heavy cream or butter. Both girls enjoyed this soup yesterday and my husband even ate two bowls and did not comment that I did NOT top this soup with bacon. . but instead used the leftover roasted cauliflower bits with green onions and shredded sharp cheddar cheese. Booyah. Big win.
I hope you enjoy!
Healthier, Less Loaded Potato Soup!
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil divided
- 1 cup chopped onion
- 1 teaspoon chopped fresh thyme
- 5 garlic cloves chopped
- 1 pound cubed peeled baking potato about 2
- 1 pound cubed Yukon gold potato about 4
- 5 cups unsalted chicken stock
- 1 teaspoon kosher salt divided
- 1 bay leaf
- 1 pound cauliflower cut into florets (about 1/2 head) + more for topping if desired
- 3/4 teaspoon freshly ground black pepper divided
- 1 1/2 cups 2% reduced-fat milk
- 3/4 cup chopped green onions divided
- 1/2 cup sour cream
- 2 ounces grated sharp cheddar cheese about 1/2 cup
- leftover roasted cauliflower bits
Instructions
- Preheat oven to 450°.
- Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add the onion, thyme, and garlic; sauté for 5 minutes or until tender, stirring occasionally. Add the potatoes, chicken stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer for about 30-35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard the bay leaf.
- While the potatoes are simmering, combine the remaining 1 tablespoon olive oil, the cut up cauliflower florets, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan covered with foil; toss to coat. Roast at 450° for about 25-30 minutes or until browned, turning once.
- Place the finished cauliflower mixture and milk in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Set aside in a separate large bowl. Add half of the potato mixture to the blender; pulse 5 to 6 times or until coarsely chopped. Pour into the bowl with the cauliflower mixture. Repeat with remaining potato mixture (including the soup), leaving about a 1/2 cup or cup of the potatoes in tack if desired (if you like your potato soup a little on the chunkier side). Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and sour cream; stir until the sour cream melts. Ladle soup into bowls. Top evenly with remaining green onions, cheese, and any leftover roasted cauliflower bits if desired.
Recipe adapted from Cooking Light.
Alyssa (Everyday Maven) says
January 3, 2013 at 11:00 pmGreat soup! We loved Hitchcock when we went – what a great place and fun boat trip 🙂 Happy New Year!
hipfoodiemom says
January 4, 2013 at 1:15 amThank you, Alyssa! I know, wasn’t it a great place? Happy New Year to you too!!
Nancy @ gottagetbaked says
January 3, 2013 at 11:24 pmYou perform miracles in your kitchen! This soup looks so thick, creamy, hearty and delicious but it doesn’t have cream or bacon. Amazing! I love roast cauliflower so I can’t wait to try this potato soup with your unique twist.
hipfoodiemom says
January 4, 2013 at 1:16 amThanks, Nancy!! You really need to try this one. . it is seriously delicious!!
Allilau says
January 4, 2013 at 12:19 amWow, a hearty & tasty potato soup without the bacon & cream (and your hubby approved it in the kitchen!) You’re an alchemist too and culinary whizz 🙂
hipfoodiemom says
January 4, 2013 at 1:17 amHahaha, I don’t know about that. . but the Hubs did like it! 🙂 Thank you, Alice! 🙂
Linda | The Urban Mrs says
January 4, 2013 at 1:12 amYumm-o! This looks so divine, my hubs would love this. So creamy and tasty, too.
hipfoodiemom says
January 4, 2013 at 1:18 amThank you, Linda! Let me know if you try it! 🙂
Lauren says
January 4, 2013 at 6:52 amYum, Alice! I love potato soup! Will have to make this soon, vegan-style. LOVE the addition of roasted cauliflower. Awesome!!
Paula @ Vintage Kitchen says
January 4, 2013 at 11:36 amCauliflower is so great in soups, it really makes things so creamy. This looks wonderful Alice! Now your girls eat soup and cauliflower!
Erika says
January 15, 2013 at 2:50 pmOoh, yum! I’ve recently re-discovered the joys of soup. It’s been super cold and rainy in Houston (well, for Houston) and nothing feels better than a hot bowl of soup for dinner. And I happen to have a potato and cauliflower chilling in my fridge! I might try an adapted version of your soup tonight–I don’t know how it will turn out using only 1 potato instead of 2 pounds haha…but perhaps I’ll just cut the recipe in half and see how it goes! Thanks for the inspiration!
Erika says
January 16, 2013 at 2:21 pmAlice, I made a riff on this last night and LOVED it! Mostly just caramelized onion, potato, roasted cauliflower and vegetable broth, but super tasty! I realized in looking back through my CookingLight mags that I’d dog-eared the page, but totally forgot about it. Thanks for the inspiration to actually make it!