Just take a look at this silky-smooth cup of Irish Creamy Cauliflower Soup made with cauliflower, leeks, potato, and sharp Irish cheese. You want to dive right in, right? Right. I’ve always been impressed with the delicious things that the Irish can do with the most humble of vegetables. One potato and a head of cauliflower can be transformed into a comforting and nourishing hot pot of delicious soup for the entire family to enjoy. Today’s Irish Creamy Cauliflower Soup recipe is a perfect example of Irish culinary ingenuity. It’s rustic, yet rich and elegant, with an underlying tang of aged cheese. It’s sure to have your eyes – and stomach! – smiling.
What You Need to Make Irish Creamy Cauliflower Soup
You’ll love how few ingredients are necessary to make this wonderfully flavorful soup. And unlike many cream-based soups, our soup recipe doesn’t require any heavy cream or thickeners at all! The luxurious, rich body comes from a simple potato and cauliflower that are cooked perfectly and then pureed smooth. Here are the ingredients you need:
Irish butter – You can use regular butter, but I promise the flavor of Irish butter is simply delightful in this recipe. Olive oil Onions – peeled and chopped Leeks – the whites only Cauliflower – cut into florets Russet potato – peeled and chopped Chicken broth – or vegetable broth Irish dubliner cheese – or sharp cheddar cheese Fresh dill – chopped Salt and pepper
How to Make The Best Cauliflower Soup
Start to finish, this easy Irish Creamy Cauliflower Soup recipe only takes about 40 minutes to make and only requires one pot. Here’s how to make our rustic and perfectly creamy soup: Add a little dill to freshen up the flavor and you have an absolutely irresistible Irish Creamy Cauliflower Soup that would make a fabulous addition to your Saint Patrick’s Day menu. Serve cups of this soup as a hearty side dish to Corned Beef Pot Pie, or try it with our Irish Potato Pie (make without bacon) for a complete vegetarian meal! Speaking of…
Can I Make this a Vegetarian or Vegan Creamy Cauliflower Recipe?
Absolutely! Use vegetable broth instead of chicken broth for a vegetarian soup. For a creamy vegan potato and cauliflower soup, use vegetable broth and simply substitute dairy ingredients with your favorite plant-based butter and cheese.
What if I Don’t Have an Immersion Blender?
Not a problem. You can easily use a standard blender to make creamy soup, too! Allow the soup to cool down a bit – you do not want it boiling – and puree in small batches. Be careful working with hot soup and make sure to have the lid vented and a dish towel covering to avoid messes.
How Long Will Potato and Cauliflower Soup Keep?
Stored in an airtight container this soup will stay fresh for up to 4 days in the fridge. If you are planning to freeze, I recommend that you do not add the cheese until you are ready to heat and serve. The soup will keep well in the freezer for up to 3 months.
Looking for More Delicious Irish-Inspired Recipes?
Irish Roasted Cabbage Low Carb Pizza Slow Cooker Shepherd’s Pie Bangers and Mash Irish Cabbage and Bacon How to Make Baked Reuben Party Sandwiches Beer Cheese Soup
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