Potato Cauliflower Soup Recipe
A cozy potato cauliflower soup recipe seasoned with dill, thyme, and bay leaves. It’s thickened with a little flour and cream; follow the how-to steps for a simple, stovetop veggie soup.
Ingredients
For the soup
Step-by-Step Method
Prep the vegetables
Chop the onions. Break the cauliflower into florets. Peel and dice the potatoes; keep them in water if you’re not using them right away.
Start the pot
Add onions, cauliflower, potatoes, water, bay leaves, dried dill, and thyme to a large pot. Bring it to a steady boil over medium heat.
Simmer until tender
Lower the heat and simmer for about 20–25 minutes, until the potatoes and cauliflower are very soft. Remove the bay leaves.
Thicken gently
In a small bowl, whisk the flour into the cream until smooth. Pour it in slowly while stirring the soup so it doesn’t clump.
Season and finish
Stir in salt, black pepper, and soy sauce. Cook 3–5 minutes more, just until slightly thickened. If you like, blend part of the soup for a creamier texture.
Serve
Ladle into bowls and top with chopped parsley. If it gets too thick, loosen it with a splash of hot water before serving.