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.
