Cream of Cauliflower and Potato Soup

    30 minutes

    A lovely mild cauliflower soup made extra smooth with both cream and cream cheese. Top with grated cheese when serving, if desired.

    12 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, diced
    • 3 potatoes, diced
    • 1 tablespoon flour
    • 2 cups vegetable stock
    • 100g cream cheese
    • 500g cauliflower, cut into florets
    • salt and pepper, to taste
    • 2 bay leaves
    • 1/4 teaspoon nutmeg
    • 1 cup cream

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a frypan and fry the onion until transparent. Add potatoes and fry a few minutes. Stir in the flour.
    2. In a saucepan, bring the stock to a boil and add the onion and potato mixture. Stir in the cream cheese. Once it returns to a simmer, add the cauliflower.
    3. Add salt, pepper, bay leaves and nutmeg. Simmer 15 minutes or until potatoes are tender. Remove the bay leaves.
    4. Puree the soup in a blender. Add the cream and blend until smooth. Serve warm but not boiling hot.

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    Reviews in English (1)


    Very nice but quite rich. I added 1 clove of garlic with the onions and omitted the cream. I served it with croutons to enhance the flavour.  -  20 Jun 2016