Creamy Cauliflower and Potato Soup with Homemade Croutons

February 24, 2015

Creamy cauliflower and potato soup with homemade croutons is an easy meal for any night of the week.  All the ingredients are thrown in a soup pot and cooked until the vegetables are tender.  If you have  a slow cooker handy, you can also prepare the soup in that as well. The super smooth soup paired with the crunch from the croutons is pure comfort in a bowl.

Creamy Cauliflower and Potato Soup with Homemade Croutons

Ingredients: 

For the soup:
5 Tbsp butter
1 medium yellow onion, chopped
3 garlic cloves, finely minced
2 to 3 large Russet potatoes, cubed
1 head cauliflower, cut into florets
5 cups chicken stock or vegetable stock
1 cup heavy cream
1/4 tsp cayenne
kosher salt and freshly ground black pepper, to taste

For the croutons:
15 slices stale bread
2 Tbsp minced dried onion
2 Tbsp parsley flakes
1 tsp garlic powder
1/2 tsp ground sage
1/4 tsp pepper
3 Tbsp olive oil

Directions:

For the soup: 

Step 1: In a large soup pot, melt the butter over medium high heat.  Add the onions and garlic and cook until onion has softened and appears translucent, about 5 to 7 minutes.  Add the potatoes and cauliflower to the pot and mix the ingredients until well combined.  Season with salt, pepper and cayenne pepper and continue to cook for another 5 minutes.  Cover the chicken stock or vegetable stock and reduce heat to medium.  Cook the soup until both the cauliflower and potatoes are fork tender.

Step 2: Puree the soup using an immersion blender until smooth.  You can also do this in a regular blender however, only fill the pitcher 3/4 of the way. Return the pureed soup to the heat and mix in the heavy cream. Taste and adjust seasoning as necessary. Serve hot with homemade croutons.

For the croutons:

Step 1: Slice the bread into 1/2 inch cubes - as evenly as possible.  Spread them on a cookie sheet and bake in a single layer on 300 degrees for 45 minutes, stirring after the first 20 minutes. Remove from oven and let cool.

Step 2: Place the bread cubes in a large mixing bowl and add all ingredients except the oil. Stir to combine. Drizzle oil over the cubes, stirring as you go, to evenly coat. Store in a sealed container

*Note: Crouton recipe courtesy of The Farming Wife

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