potato cauliflower soup

The best easy, creamy Instant Pot Potato Soup. Rich and satisfying, this cheesy, healthy soup uses cauliflower to make it creamy, without heavy cream!

Instant Pot Potato Soup

unsalted butter

onion

garlic (minced (about 2 teaspoons))

water

chicken bouillon

½ pounds Yukon gold potatoes

cauliflower

spicy brown mustard

thyme

black pepper

cheddar cheese (plus additional for serving)

Parmesan cheese

chives (for serving)

Croutons (baguette, additional cheese, additional Greek yogurt (optional,

Saute

Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.

Simmer

Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.

Cook

Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.

Puree

Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.

Serve

Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.

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Creamy potatoes meet cruciferous cauliflower for a warm, nourishing bowl of soup.

30-Minute Potato Cauliflower Soup

garlic

vegetable broth

cauliflower (about 4 cups, chopped)

potatoes, peeled and chopped (roughly 5 cups)

salt

tsp pepper

rosemary

red pepper flakes

yeast (optional)

chickpea croutons, if desired (see notes)

Chop onion, and saute in a splash of water for about 5 minutes. Add garlic and cook 1 minute more.

Pour in vegetable broth and all remaining ingredients.

Bring to a boil, and let boil, covered, for about 20 minutes, or until potatoes and cauliflower are soft.

Use an immersion blender, or pour half the soup into a blender with tight-fitting lid. Blend until smooth and add to the rest of the soup to create a half-chunky soup.

Add more salt and pepper to taste, and serve.

Top 2 potato cauliflower soup recipes from across the web

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Instant Pot Potato Soup

30-Minute Potato Cauliflower Soup

Top 2 potato cauliflower soup recipes from across the web

The most viewed potato cauliflower soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Potato Soup

30-Minute Potato Cauliflower Soup

The most viewed potato cauliflower soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine