Creamy, rich, garlicky potato soup made without a drop of cream or milk. I loved this soup from the very first bite. Do not let the name of this soup weird you out. I swear it is delicious! When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it's own as a soup a time or two.) This is not merely a substitute for traditional baked potato soup, this soup stands on its own and is every bit as tasty as its heavier dairy filled friend.
My husband and I really enjoyed this lightened up version of our favorite Baked Potato Soup. Truth told, my kids were less than impressed. They ate it, but they all three remarked that they preferred the "real" one. I just laughed and told them this isn't a "fake" soup, it's just a new one!
I've served the soup on it's own a couple times and we've enjoyed it that way. Last time I made it, I piled the toppings on, because I couldn't resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain prettier!)
Creamy Cauliflower Potato Soup
Yield: 5-6 servings
1 large head cauliflower, roughly chopped into about a dozen pieces
8 cups water
2 tablespoons olive oil
8 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 lbs red potatoes, peeled and chopped into 1" pieces
additional salt and pepper, to taste - I add about 1 teaspoon more salt, tasting as I add it a 1/4 teaspoon or so at a time.
Optional: crumbled bacon, shredded cheese, green onions and sour cream for toppings
Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain. While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 2 cups of the cooking liquid from the cauliflower, along with the cooked garlic and oil from the skillet, the salt and the pepper. Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Taste the sauce and add more salt and pepper as needed.
Set aside about 2 cups of the cauliflower cooking water and then fill the pot with fresh water and the raw potatoes. Boil the potatoes until they are fork tender, but not falling apart. This should take about 10-15 minutes. Drain the potatoes, add the cauliflower sauce and stir to combine. Mash the potatoes lightly with a potato masher, leaving plenty of small chunks in the soup. If you prefer a thinner soup, add some of the reserved cooking water and stir to combine. Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired. Enjoy!
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