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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