Irish Creamy Cauliflower Soup
Irish Creamy Cauliflower Soup – Rustic, rich, and perfectly smooth, our classic Irish cauliflower soup recipe is incredibly satisfying to enjoy, and surprisingly easy to make. Try it for Saint Patrick’s Day and you’ll want to eat it all year long!
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:
- First, sauté chopped onions and leeks with butter in a large soup pot. Then add the chopped cauliflower, peeled and diced russet potato, and broth. Then bring to a gentle boil for about 20 minutes.
- Once the cauliflower and potato are fork-tender, remove the pot from the stove and carefully puree the soup using an immersion blender.
- Lastly, stir in the shredded cheese and season with salt and pepper to taste. The potato acts as the glue that binds the cauliflower and cheese together into a creamy soup that tastes of Ireland!
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.
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.
Get the Full (Printable) Irish Creamy Cauliflower Soup Recipe Below. Enjoy!
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
Irish Creamy Cauliflower Soup
- 3 tablespoons Irish butter
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 3 leeks, whites only
- 1 head cauliflower (large), cut into florets
- 1 large russet potato, peeled and chopped
- 8 cups chicken broth or vegetable broth
- 7 ounces Irish Dubliner cheese, or sharp cheddar
- 2 teaspoons fresh chopped dill
- salt and pepper
- Prep the vegetables. For the leeks, cut the green tops off. Then cut the white ends in half and wash them thoroughly. (Leeks have a tendency to have sand in the layers.) Chop them into into small pieces.
- Set a large sauce pot over medium heat. Add the butter, oil, onions, and leeks. Sauté for 3-4 minutes. Then add the cauliflower florets, potatoes, broth, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Bring to a boil. Then lower the heat a little and simmer for 20 minutes, or until the cauliflower and potatoes are fork tender. Meanwhile, shred the cheese.
- Using an immersion blender, puree the soup until very smooth. Then blend in the shredded cheese. Stir in the fresh dill, then taste and salt and pepper as needed. Serve warm.
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