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 or cream, making it fewer in calories and fat for everyone to love!
Another delicious way to use your cauliflower is to add them to soups!
Potato-Cauliflower Soup is very tasty and 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.
Potato-Cauliflower Soup is easily made with some leftover mashed potatoes from the night before, and mixing it with steamed cauliflower, onions, vegetable broth and Parmesan cheese. This soup was not only good, it was much much easier to make – for sure!
Simple and delicious, making your first course ready in no time!
You’ll be amazed how this Potato-Cauliflower Soup turned out so light, creamy and very tasty!
Perfect for this season, especially on chilly nights. As a final touch, I added a few drops of extra-virgin olive oil on top. It gives 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 – just an easy tip to use some of those mashed leftovers!
Here’s a 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!
Potato-Cauliflower Soup
- 1 cauliflower (any size)- 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
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.
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.
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.
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. Ladle into soup bowls and garnish with a few drops of extra virgin olive oil on top. Serve immediately.
Serves 4 to 6
- 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
- ¼ tsp. ground nutmeg
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- extra-virgin olive oil to garnish
- 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.
- 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.
- 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.
- 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.
- Ladle into soup bowls and garnish with a few drops of extra virgin olive oil on top.
- Serve immediately.
8 Comments
Tricia @ Saving room for dessert
October 7, 2013 at 3:00 pmMy husband has been requesting cauliflower soup for some time now – but I never thought to add potatoes – I think that's brilliant! Beautiful soup – love the olive oil garnish 🙂
annaliz
October 7, 2013 at 4:13 pmThanks Tricia. My husband is always skeptical when I am experimenting with food, especially when its for dinner; but he absolutely LOVED this one, and that's not always the case in my house. I hope your family will enjoy it as much. 🙂
Dan from Platter Talk
October 7, 2013 at 3:44 pmAnyone who is able to take something as mundane sounding as cauliflower and potatoes and put them together in a soup that looks this delicious, beautiful, and appetizing, is in possession of nothing less than pure talent. Great job with this post; I love it!
annaliz
October 7, 2013 at 4:07 pmThanks Dan for the awesome comment. You are so sweet, and a great guy!
Marin mama cooks
October 7, 2013 at 4:21 pmHey Anna & Liz! This soup looks great and I love that you used leftover mashed potatoes. I never know what to do with those, as they never taste the same the next night unless you slather them in gravy that is. Cauliflower soup is one of our favorite soups so I'm sure with the addition of mashed potatoes, it would be even better. xoxo, Jackie
Val
October 7, 2013 at 7:57 pmSoup Perfection!
momofnine
October 8, 2013 at 3:53 pmWhat a great way to use left overs! This soup looks perfect for a fallish day. Thank you!
Joanne
October 9, 2013 at 10:36 amWhat a delicious soup! I've definitely been in soup mode lately and this sounds like it would hit the spot.