Potato-Cauliflower Soup

Potato-Cauliflower Soup is a creamy and comforting soup loaded with leftover mashed potatoes, mashed cauliflower and some Parmesan cheese.  Best of all, this luscious and creamy texture soup is made without a ton of butter and no cream, making it fewer in calories and fat for everyone to love!

 

 

 

Here is another delicious way to use your cauliflower!  Add them to soups!  This recipe idea came from my homemade recipe for Mashed-Cauli Potatoes.

Potato-Cauliflower Soup is not only very tasty, but it’s less starchy compared to a creamy potato soup.

My family loves soups, especially creamy texture ones.  Since they were craving for one, I decided to come up with a new one.

I had some leftover mashed potatoes from the night before, and decided to make a soup with them. So I took those leftover mashed potatoes and mixed it with steamed cauliflower, onions, vegetable broth and grated Parmesan cheese.  And this potato-cauliflower soup was born!

This soup was not only good, it was much easier to make – for sure!

I love this soup for two reasons; it’s simple and positively delicious!  And it makes my first course ready in no time!

 

You’ll be amazed how light, creamy and so tasty this soup turned out!

Perfect for this season, especially on chilly nights. 

And as a final touch, I added a few drops of extra-virgin olive oil on top, to give it an additional savory flavor to the soup.

 

 

Everyone enjoyed it!  I guess will be making this Potato-Cauliflower Soup all winter long, especially when I have leftover mashed potatoes from the night before.  

 

Here’s a Great Tip:  

If you plan to make mashed potatoes as a side dish for dinner, then make extra!  And plan to use the leftovers to make this soup, the very next day.  You can use anywhere from 1  cup to 3 cups of mashed potatoes with this recipe.

Enjoy!

 

 

MORE SOUP RECIPES:

Creamy Butternut Squash Potato Soup

Cauliflower Kale Soup with Crunchy Kale

Potato Broccoli and Cheddar Soup

 

 

Yield: 4 to 6

Potato-Cauliflower Soup

Print

Potato-Cauliflower Soup ~ is a creamy and comforting soup made with leftover mashed potatoes, mashed cauliflower and some Parmesan cheese to create a luscious creamy texture without a ton of butter or cream, making this one fewer in calories and lighter in texture, everyone will love!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 cauliflower- cord, rinsed, cut into pieces
• 3 cups ( leftover) mashed potatoes
• 1 Tbsp. extra-virgin olive oil
• 1 onion- chopped
• 1 (32 ounce) low-sodium vegetable broth
• 1/4 tsp. ground nutmeg
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• extra-virgin olive oil to garnish

Instructions

1. In a large sauce pot filled(1/4 amount) with water, bring water to a boil. Add the cauliflower and cover. Boil cauliflower for about 4 to 6 minutes, until tender. Drain and mash the cauliflower.
2. In the meantime, sauté onions with olive oil in a small pan until onions become soft and translucent, about 3 to 4 minutes. Transfer onions to the large pot with mashed cauliflower. Turn on low heat and stir the onions with cauliflower for about 1 minute.
3. Add 3 cups of mashed potatoes, nutmeg, and vegetable broth. Bring soup to a low boil. Then simmer on low heat for about 5 minutes.
4. Add salt and pepper to taste. Turn off heat. Transfer half the mixture to a blender and blend for a few seconds. Transfer back to the pot. Stir in the grated Parmesan cheese.
5. Ladle into soup bowls and garnish with a few drops of extra virgin olive oil on top.
6. Serve immediately.

 

 

Also, NEVER MISS our Recipes!  Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too! 

Thanks for stopping by!  🙂

Anna and Liz