What did we do before the cauliflower revolution? While I’m not the type to completely replace foods with cauliflower (I can’t do the pizza crust guys, sorry), I love mixing cauliflower into foods because the color and texture are so versatile that it’s almost undetectable. It’s so sneaky. So, when I was craving cheesy potato soup this past week I decided to sub half of my potatoes for cauliflower for a little extra fiber and cruciferous action. This Cheesy Cauliflower and Potato Soup was super creamy and satisfying, without being overly heavy like creamy potato soups can sometimes be. It was the perfect weight for this transitional is-it-fall-or-is-it-summer weather!
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Substitutions:
Cauliflower: I used a whole head of fresh cauliflower here because I was able to get it for a great price at Aldi, but you can substitute a one pound bag of frozen cauliflower florets in its place.
Evaporated Milk: I used evaporated milk because it is rich and thick without being overly heavy, but also because it acts as an emulsifier with cheese. You might be able to substitute heavy cream (a smaller amount, perhaps 1/2-3/4 cup) in its place, but I have not tested this to make sure. I do not suggest using soy, almond, or cashew milk because they are not thick enough, and coconut milk would probably be too strongly flavored and clash with the other ingredients.
Vegetable Broth: I used vegetable broth to keep this soup vegetarian, but chicken broth will work just as well.
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, frozen cauliflower works seamlessly in the recipe below. You’ll want to use a one pound bag of frozen cauliflower florets in place of the fresh listed below.
Cheesy Cauliflower and Potato Soup
Servings 6 1.5 cups eachIngredients
- 1 yellow onion ($0.32)
- 1 Tbsp olive oil ($0.16)
- 1 head cauliflower ($1.99)
- 1.5 lb. russet potatoes ($1.42)
- 4 cups vegetable broth ($0.52)
- 12 oz. evaporated milk ($0.65)
- 1/2 tsp smoked paprika ($0.05)
- 1 tsp salt ($0.03)
- freshly cracked black pepper ($0.05)
- 4 oz. medium cheddar, shredded ($0.85)
- 3 green onions*, sliced ($0.33)
Instructions
- Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
- Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
- Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
- Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
- Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
- Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Cauliflower Potato Soup – Step by Step Photos
Start by dicing a yellow onion and adding it to a soup pot with 1 Tbsp olive oil. Sauté the onion for about five minutes, or until it has softened.
Peel and chop 1.5 lbs. russet potatoes into 1-inch cubes. Chop one head cauliflower into small florets. Add them both to the soup pot.
Add four cups vegetable broth to the pot as well. Place a lid on top, bring it up to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes…
Or until the potatoes and cauliflower are extremely tender. They need to be extremely soft to be easily puréed.
Add 12 oz. evaporated milk to the pot. This will help bring the temperature down, which is important if you are using a blender to purée your soup. If using an emersion blender, you can purée the soup right in the pot, even while it’s hot. If using a blender, it needs to be cooled until the soup is warm before blending. Blending hot liquids can build pressure and explode the top off the blender, spraying hot soup everywhere and potentially burning you. SO, let the soup cool a bit, transfer it in batches to the blender, DRAPE A TOWEL OVER THE CLOSED LID, and then blend until puréed.
Once puréed, season the soup with 1/2 tsp smoked paprika, some freshly cracked pepper (maybe 10-15 cranks of a pepper mill) and salt. I used 1 tsp salt, but you will want to taste and adjust this to your liking. The salt content of vegetable broth can vary, so the amount of salt needed at this point will vary as well.
Now it’s time to add the cheese. The soup needs to be hot to melt the cheese, so if you let it cool to purée, simply place it over medium heat again until the soup is hot (stir fairly often). Add the cheese to the soup, one handful at a time, stirring until the cheese is fully melted into the soup.
And that’s it! It’s never a bad idea to taste the Cheesy Cauliflower and Potato Soup one last time to see if you want to adjust any of the seasonings. Serve each bowl with a few sliced green onions sprinkled over top. The onion really adds a pop of fresh flavor that I felt took the soup to a higher level.
Refrigerated leftovers of this Cheesy Cauliflower and Potato soup reheat very well. I haven’t tried freezing this soup, but creamy milk based soups usually don’t survive the freeze/thaw process well.
I love this soup! It’s on constant rotation in my house and every time I make it I still can’t believe how such simple ingredients make something so easy and delicious.
This was the creamiest, silkiest, and smoothest soup I ever tasted. It was very good.
Easy, quick, tasty, and full of veggies. A little hot sauce put it over the top, and I used NYT Cooking’s idea of garnishing with store cream and onion chips. Great vegetarian dish with plenty of leftovers. Thanks again.
My soup-hating husband called this “exquisite.” Thank you!
Made this for my family and it was delicious and easy!! Great recipe
This was delicious!
Delicious – with or without the green onions. It would not have occurred to me to use smoked paprika in a soup like this. It added a subtle smoky flavor. We all loved it!
hello! i am an amateur home cook and food appreciator based in kyiv, ukraine. this recipe was a delight. it made for a fun lunch with ma hubs and he didn’t even realize he ate a whole head of cauliflower. thanks! good day.
This was amazing. I used almond milk but also added 2 tsp ground flax and it thickened nicely. I used 8 cups of veggie broth instead of 4,but you may want to use something in the middle if you want it super thick. I also subbed 1/2 cup nutritional yeast for the cheese. so good!
Thank you for the alteration ideas, Lisa! I wanted to do some changes for dairy free and now I feel more confident to give it a go.
Helpful suggestions- your substitutions were exactly what I had in my cupboard when I didn’t have cheese or evaporated milk. I do have bacon, though! :-) I may add a little of that!
This was fast and easy, I made exactly as is but added crumbled bacon on top. 🤤
This soup was tasty. I cook for my friends and I, and they all gave this recipe 5 stars. I’ve always loved the recipes you have.
This was fantastic!!
I made some baked potato skins the other night, and I had a bunch of cooked potato left over, so I used that, chopped up an additional potato and threw that in, too. Then I used a pouch of riced cauliflower from Costco, and this all came together really quickly.
I also added in a pinch or two of cayenne pepper and some chopped ham. It was a big hit!! (the guys drizzled some hot sauce on top, too)
So filling but not loaded with calories.
I was also thinking that some pepper jack cheese would be really tasty, too! Next time. ;-)
This will go into my regular rotation. Thanks, Beth!! Budget Bytes is, by far, my favorite recipe / cooking site.
(For those reading, I also highly recommend the Swamp Soup — I’ve made that a number of times, and it’s always a big hit.)
Perfect – thank you!
Tried it tonight. Had some cauliflower to use. I added butter to sauté, and added chili flakes and chili powder, simmered with parsley but didn’t use the green onions.
So easy and lovely, I don’t know why I pay over inflated soup prices at restaurants..
I have many Budget Bytes favorite recipes, but this is my all time favorite. I think of it comfort soup to the max, and we have been needing comfort this last year.
The first time I made it I made it exactly as written. The next time I left out the smoked paprika and liked it even better–especially on a cold evening.
This recipe was FANTASTIC! the whole family loved it! When I first told my husband what I was making, he was doubtful, but after trying it, he had seconds! I followed the recipe to a “T“ with one exception: I used my Instant Pot! I sautéed the oil/onion and then followed the recipe. I cooked on high pressure for 3 minutes, followed by a 10 min natural pressure release. I then added the cheese and evaporated milk, and blended it all until smooth. Fantastic! I served it with “bread sticks” I made from extra pizza dough (also a Budget Bytes recipe)
Made this tonight and followed recipe exactly it is absolutely delicious. Thanks for the great great recipes 👍👌
Fantastic, lighter version of potato soup. I added garlic and just added the cheese to each individual bowl plus fresh chives & bacon. So satisfying but not too heavy. Will be on the rotation for the remainder of fall/winter!
Super simple, so delicious!! Used Trader Joe’s unexpected cheddar and subbed heavy cream. Love that it is so adaptable and such a forgiving recipe to play with!
I really enjoyed this soup! I was out of vegetable broth, so used chicken broth. Topped with a little bacon bits. Loved the smoked paprika in it! I’ll be making this again.
I pretty much eyeballed everything using frozen riced cauliflower and a small amount of half and half instead of evaporated milk. Turned out great!
I love this recipe! I have made it with russet and with yukon gold and both ways are delicious! I have also made it with fresh, frozen, and riced cauliflower and it’s delicious each way! Today, I wanted to add a little bit of protein, so I added in 1 can of pureed cannellini beans, which I couldn’t even taste (husband didn’t realize they were in there either!). I always add 8 ounces of cheese, because I don’t believe it’s possible to have too much LOL.
Thanks for an amazing recipe! It’s one of my husband’s very very favorites!
We made this with light, unsweetened coconut milk instead of the evaporated milk and it was awesome. No coconut flavor at all. We used the “Thai Kitchen” brand. We also substituted yellow potatoes for russets and I roasted a head of garlic and added that when we puréed the soup. Came out rich, creamy and delicious.
Made this recipe as is, except I didn’t have Spring Onions so used dried chives. Yummy. Would make it again. I used frozen cauliflower for convenience.
We made the soup with one cup of heavy cream vice the evaporated milk and it comes out perfect. We also used a 12 oz frozen bag of cauliflower florets. We really enjoyed this soup!
Great swaps Steve!
This soup is fantastic and will be added to my list of ”must make again”
Thanks Michelle!
This is delicious! And I don’t even like cauliflower! It was very easy to make. I used chicken broth because Aldi didn’t have vegetable broth and it tastes fantastic. I’m thinking of adding some chopped up bacon on top next time with the green onion (you are right about the green onion, totally helps the flavors pop!).
Happy to hear it Annette!
Can you use fat free evaporated milk??
I wouldn’t suggest it. You really need at least some fat there to get the right flavor.
Made this using Yukon gold and did NOT peel. Perfection.
Just made this for the second time; prob one of my fave soups from this site! I up the spices and sprinkle on more cheese when serving. This makes a ton so I definitely freeze it- in case anyone is wondering, this freezes really well! Yes, it looks a little unappetizing in its frozen state but once thawed/ reheated, it tastes just as good as freshly made. Thank you Beth for another winner + a way to eat more veggies ;)
I thought you can’t freeze anything with dairy doesn’t turn out well? Did you omit the cheese and add that in once you cooked it?
My daughter and I really enjoyed this soup. The evaporated milk was a nice addition over cream. I accidentally used cayenne pepper for smoked paprika but the soup was still delicious.
I love this soup! It’s easy to doctor up any way you like and it’s so creamy and yummy, not to mention budget friendly :) Thank you!
Made this soup and it was lovely, definitely one I’ll save and do again. Thank you xxx
Any recommendations for increasing protein? Even just a side dish. TIA!
Add softer tofu before you blend together. It shouldn’t change the flavor much at all.
I LOVE this with leftover diced bbq chicken added. I almost always make this soup after i make bbq chicken so I can add it in :)
I use chicken bone broth instead of veggie broth, which has 9 grams of protein per cup.
I made this last night, and my roommate and I both agreed it was amazing. I used chicken broth since I use bouillon to make my broths, and I added minced garlic to the sauteed onions. (Sauteeing onions in olive oil without any garlic just felt so wrong, haha.) Really recommend this one!
This was gooood. I upped the spices as recommended by another commenter and it was perfect. You absolutely cannot tell that it’s partly cauliflower. Yay for soup weather!
I added some corn too to make it a corn chowder. I used my immersion blender but only half blended it to keep some texture. Super tasty!!
Great idea!
This was wonderful…..we now have cauliflower somewhere in our menus weekly….soup..mashed….
I do add some cheddar or nixed cheeses and usually milk….not evaporated milk….if I can…
Maybe a few carrots for color……it’s great!!
This was delicious. My new favorite soup! I froze it also and it reheated perfectly in the microwave.
Thanks for the feedback on the freezing! So glad you liked it. :)
Wow, this looks mouth-watering! Haven’t tried Cheesy Caulliflower and Potato Soup at home! Definitely something worth cooking for. Thanks for sharing this, Beth!
This was delicious! Only modification I made was adding in some cayenne pepper for spice. Highly recommend!
Omg probably the best potato soup I’ve ever eaten! Like another reviewer, I made this in my Instant Pot for 5 mins on high pressure with a 10 minute natural release. I did sub heavy cream for the evaporated milk since I had that in hand. I will be making this again. Thanks Beth!
This was so good! I was afraid it might be a bit bland or too light subbingnin so much cauliflower, but it was perfect. Even my husband, who loves his potatoes and gave me side eye when he saw me putting in the cauliflower, loved it and went back for seconds.
Yummmm. I made this in the Instant Pot, so instead of boiling it in step 2 I just did 3 minutes on manual plus a 10 minute release. I also used a bag of frozen cauliflower. It’s DELICIOUS! I’ll probably fix it for company sometime.
This soup is amazing! So velvety and rich. I could eat a dozen bowls of this stuff. I did use a combination of pepper jack and cheddar cheese. Still turned out great. Off to get seconds! Thank you for another great recipe.
Oh. My. Gosh. The Cheesy Cauliflower and Potato Soup is on point!! My sister and I followed the recipe, but unfortunately, we don’t have an immersion blender. When the soup finished cooking on the stove, we had to let it cool for a few minutes before blending it in a traditional blender. Then, we seasoned the soup according to taste. The soup was so good that we both came back for seconds. Next time, I’d like to add some crumbled bacon. Thank you so much Beth, for this amazing recipe!!! :-)
Thank you for your continued enthusiasm, LaTrice! Your comments always make me smile!
This was great! I ate it for lunch all week and didn’t get sick of it :) It pairs nicely with a green salad with apples and walnuts and i can confirm that it tastes pretty great with some leftover BBQ skillet chicken from the recipe on here with chicken/pineapple/bbq sauce. I ended up putting a little sriracha on top. What can I say? The heart wants what it wants.
Great way to hide the cauliflower! Told my picky eaters it was just potato and they were none the wiser.
I doubled all the spices for a bolder flavor, which worked well.
It was one-note in texture (obviously), so next time, in addition to the green onion on top (which is a MUST) I would add crumbled bacon, homemade croutons, and a little extra cheese to give it texture and color. Overall, a success, and not too difficult even without owning an immersion blender!
When I made it, I just mushed up some potatoes to thicken it and left everything else whole. It keeps it from being one-note, and it’s still creamy.
Ooh good idea! I feel like that would be a very different soup, but still a good one.
I made this today, subbing heavy cream for the condensed milk. I think I used about 3/4 cup and it turned out really tasty!
What a lovely soup on a dreary rainy day. It goes really well with some kind of toasted crispy bread. I had a ciabatta bun and that was good. I bet garlic bread or pumpernickel croutons would also be really good. Will definitely make again. Thanks for a great recipe!
This soup was amazing! My husband absolutely loved it and even my 9 yr old son thought it tasted good (although he wouldn’t commit to a whole bowl :) ). We added a little crumbled bacon to go with the green onion garnish. Even without bacon, it was delicious. Definitely part of my regular rotation now! Thanks for all the awesome recipes, Beth!
Super easy and tasty, and I will be making this again and again this winter. I found that some homemade croutons for crunch and a tiny bit more seasoning really took this to another level of yum!
Thanks Beth!
I added a couple of turnips to this in place of some potatoes, because I had them in the fridge. Delicious! Thank you!
I absolutely loved this recipe. I used a box grater to shred a Dubliner cheese from Kerrygold and it turned out wonderfully. It was a lot of soup for just my boyfriend and I, so after I dinned I transferred the leftovers into a muffin tin froze it, and then put the individual bricks in freezer-safe zip-lock bags. I reheat a few bricks into a saucepan on nights I’m feeling lazy and the soup tastes as if I just made it!
This recipe was delicious. Has anyone tried to freeze it? It made up so much and I am wondering if this would freeze well.
I froze it! It came out looking TERRIBLE, very unappealing to the point of being downright gross. The liquid and blended veg had completely separated. However, once I microwaved it and stirred just a little it was totally fine! I couldn’t tell the difference from the first time I made it. So I would recommend freezing, just don’t show it to your guests before it’s hot! LOL
Would it be possible to eliminate the potato and use 2 heads of cauliflower? 3 heads? What would you recommend, or do you think it wouldn’t hold together well?
Yes, I think that would also work well. :)
Y-U-M!!!!!!!!
Unable to pin this. :-( Recipe looks yummy though!
I don’t have an immersion blender or a regular blender. How do you think this soup would turn out without blending? Or maybe I just need to invest in an immersion blender!
I think you definitely want to blend this one. :) It’s very watery before you blend it and the cheese probably won’t melt in properly when it’s not blended first.
If you can’t invest in a new blender right now what about using a potato masher? You might not get a silky smooth soup but it might be a cheap way to solve your problem. Your soup might still have chunks in it but that might not be a bad thing.
Kind of a silly question given its in the title: does this taste like cauliflower? Or do the potatoes and cheese carry the day?
You really can’t taste the cauliflower. :D You *can* kind of smell it, especially when it’s cooking, but the flavor pretty much disappears!
Made this last night and it turned out fabulous! Plus it reheated easily for lunch today. I left out the cheese from the entire batch and instead opted to add it to individual servings to taste. Otherwise, I followed the given directions exactly – definitely don’t skip the green onions.
Unfortunately, transferring batches to a standard blender was a bit of a hassle and I ended up making small mess (but it was worth it!). Will repeat this one.
Do you think you have to peel the potatoes? I like leaving the skin on in soup for the texture and added fiber, but not sure how it would be once pureed?
You can leave the skins on, if you prefer. :) There will just be small pieces after you purée, so visually it won’t be as smooth.
It looks so good and yummy. Can I replace broccoli if I’m out of stock of cauliflower? would it be great if I add both broccoli and cauliflower?
I don’t think broccoli would work well in this soup, actually. It doesn’t blend up the same way that cauliflower does.
You list frozen broccoli as a substitution :)
LOL that was a total typo! I meant to say that you can use a bag of frozen cauliflower in place of the fresh. 🤦♀️ Thanks for bringing that to my attention! Hahaha
They make evaporated almond cooking milk now, perfect for recipes like this. Get woke.
Awesome!