Creamy Cauliflower Potato Soup Recipe – Sage & Brown Butter

Last Updated on 2 months by Neha Deshmukh

Creamy Cauliflower Potato Soup Recipe – Sage & Brown Butter

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly. I first made this creamy cauliflower and potato soup on a particularly grey autumn evening, and it instantly became a family favourite. The subtle sweetness of the cauliflower, the earthy potato, and that gorgeous aroma of sage and brown butter… honestly, it’s pure magic in a bowl! It’s surprisingly easy to make, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This isn’t just any cauliflower soup. It’s incredibly flavourful, wonderfully creamy (without being heavy!), and comes together in under an hour. Plus, the crispy sage and brown butter garnish takes it to a whole new level. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a festive gathering. Trust me, this soup will disappear fast!

Ingredients

Here’s what you’ll need to create this comforting delight:

• 2 tablespoons butter
• 1 white onion, chopped (about 1 cup)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 medium cauliflower head, chopped (about 4 cups)
• 1 medium potato, peeled and chopped
• 3 cups vegetable or chicken stock
• 1 cup milk
• A few fresh sage leaves
• Salt and pepper to taste
• 2 tablespoons butter (for the garnish)
• A few fresh sage leaves (for the garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sage: Oh, the sage! Fresh sage is key here. It adds such a beautiful, earthy fragrance. If you absolutely must use dried, use about 1 teaspoon, but fresh is best.
• Butter: Don’t skimp on the butter! It really adds to the richness and flavour. I prefer unsalted so I can control the saltiness of the soup.
• Stock: You can use either vegetable or chicken stock depending on your preference. Vegetable stock keeps it vegetarian, while chicken stock adds a little extra depth of flavour. I often use homemade stock when I have it, but good quality store-bought works perfectly too. About 700ml – 750ml is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt 2 tablespoons of butter in a large saucepan over low heat. Add the chopped onion, garlic, bay leaf, and cook until the onions soften – about 3 minutes. You want them translucent, not browned.
2. Add the chopped cauliflower, potato, stock, and milk to the saucepan. Season generously with salt and pepper. Don’t be shy with the seasoning!
3. Bring the mixture to a simmer, then reduce the heat to medium and cook for 30-40 minutes, or until the vegetables are completely tender. You should be able to easily pierce them with a fork.
4. Remove the bay leaf. Now for the magic! Use an immersion blender to purée the soup until it’s beautifully smooth. Be careful when blending hot liquids!
5. While the soup is simmering, prepare the brown butter sage garnish. Melt 2 tablespoons of butter in a small pan over medium heat. Once melted, continue cooking until the butter turns golden brown and has a nutty aroma. Add a few fresh sage leaves and fry for about 30 seconds, until crispy.
6. Ladle the soup into bowls and drizzle with the brown butter sage mixture. A sprinkle of extra pepper never hurts!

Expert Tips

• For a richer flavour, roast the cauliflower and potato in the oven before adding them to the soup.
• Don’t overcook the cauliflower and potato, or the soup might become gluey.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and use your favourite plant-based milk (almond, soy, or oat milk all work well).
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: Add a pinch of nutmeg or white pepper for a subtle warmth. My grandmother always added a tiny grating of nutmeg – it’s lovely!
• Festival Adaptation: This soup is perfect for winter festivals like Lohri or Makar Sankranti. It’s warm, comforting, and feels like a hug in a bowl.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• Serve with a crusty piece of bread for dipping.
• Garnish with a swirl of cream or a sprinkle of chopped chives.
• For a more substantial meal, serve with a side salad.

Storage Instructions

• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Yes, you can freeze this soup! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

FAQs

• Can this soup be made ahead of time? Absolutely! You can make the soup a day or two in advance and reheat it when you’re ready to serve. The flavours will actually develop even more!
• What’s the best way to achieve a really smooth texture? An immersion blender is your best friend here. But if you don’t have one, you can carefully transfer the soup to a regular blender in batches.
• Can I use a regular blender instead of an immersion blender? Yes, but be very careful when blending hot liquids. Vent the lid of the blender to allow steam to escape.
• Can I freeze this soup? Yes! It freezes beautifully.
• What kind of cauliflower works best for this recipe? White cauliflower is traditional, but you can also use purple or Romanesco cauliflower for a fun twist.