Creamy Potato Soup

Source: The Fitchen


  • 2-3 tablespoons olive oil
  • 1/2 large yellow onion, sliced
  • 1 clove garlic, minced
  • 4 cups vegetable broth
  • 4 cups gold potatoes, peeled and chopped
  • 4 cups cauliflower, chopped
  • 3 1-inch sprigs of fresh rosemary
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • Goat cheese, optional


In a large pot, bring olive oil to medium heat. Add onions and sauté 5 minutes until they become translucent. Add garlic and sauté 2-3 more minutes. Add broth to the pot and stir. Gently add potatoes, cauliflower, and rosemary. Bring the pot to a boil, then reduce to a simmer. Add sea salt and pepper. Cook for 20-30 minutes until potatoes and cauliflower are soft, test with a fork for tenderness. Remove the pot from the heat, do not drain off the liquid! At this point, use an immersion blender to puree the ingredients or allow the mixture to cool slightly and mix it in a blender. Blend until mostly smooth and creamy, with small chunks still remaining throughout. Serve with a garnish of rosemary, fresh-cracked pepper, and goat cheese.