Roasted Cauliflower and Potato Soup

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This soup is creamy, rich, and satisfying. The buttery gold potatoes puréed with the nutty roasted cauliflower are a match made in heaven. The splash of heavy cream at the end not only adds another level of richness, it also adds a touch of sweetness. 

I like to make this soup with chicken bone broth to add some protein but you can use regular chicken stock or vegetable stock if you want to keep it vegetarian. Same goes for the bacon…it is a yummy topper but can be left out as well.

Even if you don’t like cauliflower…I dare you to try this soup. I bet you will change your mind.

Roasted Cauliflower and Potato Soup

A creamy and satisfying soup to cozy up with on a chilly day
Course dinner, Main Course
Cuisine American
Servings 4


  • 12 ounces bacon
  • 3 Tbsp extra virgin olive oil divided
  • 1 large head of cauliflower (or 2 small) broken down into florets
  • 1 Tbsp butter
  • 1 leek – white and light green parts only, cut in half and sliced thin
  • 1 medium sweet onion
  • 4 cloves garlic – minced
  • 5 – 6 cups chicken broth or chicken bone broth
  • 1.5 lbs gold potatoes – cut in to 1 inch pieces
  • salt and pepper to taste
  • 1/4 cup heavy cream or half and half
  • sour cream for topping (optional)
  • fresh chives or green onions to garnish


  • Preheat oven to 375 degrees then line a sheet pan with foil and a layer of parchment paper. Put bacon on a single layer on the sheet pan and bake for 20 to 30 minutes or until crisp. Drain on a paper towel lined plate and set aside to cool. Once bacon is cooled, crumble in to small pieces.
  • While bacon is cooking, prep the cauliflower. On a second sheet pan, toss cauliflower florets with 2 tablespoons of olive oil and season well with salt and pepper. Once bacon is done, raise oven temp to 425 and roast cauliflower until tender and starting to brown – about 15 to 20 minutes. Stir about half way through for even browning.
  • While cauliflower is roasting, heat 1 tablespoon of olive oil and one tablespoon of butter in a large soup pot over medium heat and add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, about 10 to 15 minutes. Add garlic then saute about one minute more.
  • Add the potatoes and 5 cups of chicken broth (or bone broth) and bring to a boil. Reduce heat and simmer with a lid slightly cracked until potatoes are starting to get tender, about 10 minutes. Add the roasted cauliflower and continute to simmer with a lid on for 5 to 10 more minutes. Once potatos and cauliflower are very tender, puree the soup using an imersion blender or transfer to a regular blender and blend in batches. If soup is too thick, add the remaining broth until it reaches your desired consistancy. Add heavy cream or half and half and season to taste. Potatoes need a lot of salt…I added about another teaspoon and a half of salt at the end but that can vary depening on how salty your chicken broth is.
  • Serve garnished with crumbled bacon, chives or green onions, and sour cream if desired.
Keyword soup

One Comment

  1. Can’t wait to make this. Perfect weather for it.

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