Creamy Cauliflower Potato Soup – Barefeet in the Kitchen

Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Cauliflower Potato Soup

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.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile 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 more inviting!)

Cauliflower and Potato Soup

To make this soup, you’ll need the following ingredients:

• cauliflower
• potatoes
• garlic
• water
• olive oil
• salt
• pepper
• optional: crumbled bacon shredded cheese, green onions, and sour cream for toppings

Potato Cauliflower Soup

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 couple of minutes, until just 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. Season generously with salt and pepper.

Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired. 

Dairy Free Potato Soup

This is not the only dairy free soup here though. There are several more soups to try next! Be sure to try this light (and oh so easy to make!) Egg Drop Soup and the hearty Slow Cooker Split Pea Soup with Ham and Potatoes that my sister loves so much.

If you’re looking for something brothy that still has stick-to-your-ribs power, red potatoes, chicken, carrots, broccoli, and spinach, make a Chicken Vegetable Soup that is perfect for a rainy or snowy day.

{originally published 10/31/13 – recipe notes and photos updated 2/10/25}