Cauliflower is the perfect veggie to sneak into lots of dishes. It doesn’t have an overpowering taste but it definitely adds creaminess and absorbs all the flavors in this soup. Trust me, you won’t even know it’s in there. Plus, it will trick anyone into getting their veggies in AND it’s delicious. Win Win.
If the weather is cold and all you want to do is cozy up and have a nice bowl of soup, the last thing you want to do is make a complicated recipe. Plug in this super easy but delicious and creamy soup. The secret to adding a little extra flavor? Cooking the onion in leftover bacon grease. It seriously adds a little something you didn’t know you needed. You wouldn’t even think it’s a Whole30 recipe!
Another reason why this soup is full of flavor is the fact that the potatoes and cauliflower are boiled in chicken broth. The flavor really intensifies and it cuts down the extra step of draining the veggies.
Let’s talk about one of my favorite kitchen gadgets and one I highly recommend for this recipe: an immersion blender. I love to use mine for various things but especially love it for creamy soups as you can just blend it in the same pot you cooked it in. Does not get easier AND it cuts down on dirtying up dishes. You can find the immersion blender I have here.
Top this soup off with some crispy bacon and chopped green onions. You know what would take it even further? Cheese…because cheese is life. So enjoy your food freedom, sprinkle some cheese on top, and have this cozy, creamy, and flavorful soup that you are seriously going to enjoy.
Creamy Potato Cauliflower Soup
Ingredients
- 5 potatoes roughly chopped
- 1 lb frozen cauliflower or one head of fresh cauliflower
- 32 oz chicken broth
- 1/2 cup nut pods or almond milk
- 1/2 yellow onion chopped
- 4 strips bacon cooked and crumbled
- 1 tsp dry thyme
- salt and pepper to taste
- 3 green onions chopped, white and green separated
Instructions
- In a large pot place the potatoes and chicken broth over high heat to boil. Once it starts to boil, add cauliflower and cook until potatoes and cauliflower are tender.
- While the potato and cauliflower cook, cook the bacon in a pan. Remove bacon and excess grease. In same pan cook yellow onion with the white parts of green onion until tender.
- Remove large pot from heat and add cooked onions. Add thyme, salt, and pepper and use immersion blender to blend everything together. Alternatively add everything to blender and blend until smooth, blending in batches if needed. Add in almond milk, nutpods, or cream and blend until smooth. Add more milk or cream if creamier consistency desired.
- Serve in bowl topped with bacon bits and green onions.
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