Healthy Cheesy Potato Cauliflower Soup

When the weather is cold, it’s time to whip out the comfort food. This creamy potato soup is thick, cheesy and flavorful, made with potatoes and cauliflower blended smooth with chicken broth, coconut milk and Colby Jack cheese.

Can I let you in on a little secret? It’s healthy too, with no heavy cream at all. Your eyes might be surprised at some of the ingredients, but your mouth will thank you.

The Best Creamy Potato Soup (Made Without Heavy Cream)

Creamy, cheesy and flavorful soups always hit the spot for me. AND isn’t it a must that potatoes be involved? Well, you’re going to fall head over heels for this creamy potato soup that I originally shared on Pretty Providence.

Many people think coconut milk is some exotic ingredient, BUT you’ll find it right next to regular milk in the grocery dairy section. It’s high in good fats and a great substitute for heavy whipping cream. It also does not taste coconutty. It’s really rich and creamy, and you won’t be able to tell a difference. Trust me, I’m looking out for your tastebuds and your health! I’ve missed cream and milk, and I’m grateful for coconut milk, which can make it happen.

Cauliflower is the other secret. It simmers right alongside the potatoes until soft, then blends into the soup, so it adds body and a velvety texture without any flour or cream. The result is a thick, silky soup with a mild, savory flavor and plenty of melted cheese in every spoonful.

Because the vegetables cook right in the broth and everything is blended at once, this soup comes together with very little hands on work. It’s an easy, cozy dinner for a cold night.

Why You’ll Love This Creamy Potato Soup

• No heavy cream. Coconut milk and blended cauliflower make it rich and creamy.
• Cheesy and comforting. Three cups of Colby Jack melt right into the soup.
• Simple ingredients. Just eight ingredients, including salt and pepper.
• Hidden vegetables. The cauliflower disappears, and readers say they can’t taste the coconut milk.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Chicken broth: A 32 ounce carton of natural or organic broth is the cooking liquid for the vegetables and the savory backbone of the soup. Low sodium broth gives you more control over the salt. Vegetable broth works for a vegetarian version.
• Sweet onion: Diced and simmered with the potatoes, it turns soft and sweet and blends right in, so there are no crunchy bits.
• Potatoes: Four large potatoes, peeled and diced. Russets break down into a fluffy, thick soup, while Yukon Golds give a naturally buttery flavor and extra silky texture. Cut them into similar size pieces so they cook evenly.
• Cauliflower: One head, washed and cut into florets. It adds body and creaminess without cream, and its mild flavor disappears behind the potatoes and cheese.
• Original coconut milk: Use the original coconut milk beverage found next to the regular milk, not sweetened or vanilla flavored. It stands in for heavy cream and keeps the soup rich and smooth.
• Colby Jack cheese: Shredded and stirred in at the end. Colby Jack melts smoothly and gives the soup a mild, cheesy flavor. Shredding your own from a block melts more smoothly than bagged shreds, which are coated to prevent clumping. Cheddar would be a sharper swap.
• Salt and black pepper: Season at the end, after the cheese goes in, since cheese and broth both add salt. Taste and adjust. White pepper is a nice option if you don’t want black specks in the soup.
• A good blender: A high powered blender like a Vitamix makes the smoothest soup. An immersion blender works right in the pot with less cleanup.
• Toppings: Extra shredded cheese, chopped green onions, a crack of black pepper or crumbled turkey bacon, which one reader plans to add next time.

How to Make Creamy Potato Soup

1. Boil the broth. In a large pot, bring the chicken broth to a boil over high heat.
2. Cook the vegetables. Add the onion, potatoes and cauliflower. Cover, reduce the heat to medium but keep the broth at a steady boil, and cook for 20 to 25 minutes, until the potatoes and cauliflower are very soft and fall apart when pierced with a fork.
3. Blend. Carefully pour everything into a blender and blend on high until completely smooth and velvety. Work in batches if needed, fill the blender no more than halfway, and vent the lid, since hot liquid expands as it blends. An immersion blender right in the pot also works.
4. Return to the pot. Pour the blended soup back into the pot over low heat. Keep the heat low from here on, because cheese can turn grainy or stringy if the soup boils after it goes in.
5. Add the creamy finish. Stir in the coconut milk, cheese, salt and pepper. Keep stirring until the cheese has completely melted and the soup is smooth and glossy.
6. Serve. Ladle into bowls and serve warm with your favorite toppings. The soup thickens as it sits, so thin it with a splash of broth if needed.

Creamy Potato Soup FAQs

• Can I taste the coconut milk? No. Readers who were skeptical say they can’t even taste it.
• Is this soup dairy free? Not as written, because it has Colby Jack cheese. It is free of milk and cream, which helped a reader whose husband is intolerant to cream and milk. Use a dairy free cheese if you need it fully dairy free.
• Can I use canned coconut milk? The recipe uses the original coconut milk beverage. Canned coconut milk is much thicker and has a stronger coconut flavor, so it will change the taste.
• Why is my soup too thick? Starchy potatoes thicken as the soup sits. Stir in a little extra broth or coconut milk until it reaches the consistency you like.
• How long does it keep? Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently over medium low heat, stirring often, until steaming hot.
• Can I freeze potato soup? You can, but potato and cheese soups can turn a little grainy after thawing. Thaw it overnight in the refrigerator and whisk well while reheating.
• Can I make it vegetarian? Yes. Use vegetable broth instead of chicken broth. Everything else stays the same.
• What should I serve with it? A green salad, crusty bread or a grilled sandwich makes it a full meal.
• Can I leave out the cauliflower? You can use extra potatoes instead, but the cauliflower is what keeps the soup light and creamy without cream, so I recommend keeping it.
• Can I add meat? Yes. Crumbled turkey bacon or diced cooked chicken stirred in at the end makes it heartier.

Potato Soup with Coconut Milk

Potato soup with coconut milk, made by blending potatoes, cauliflower and onion with chicken broth, then stirring in Colby Jack cheese. Rich, creamy and cheesy with no heavy cream.

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Ingredients

  

• 32 oz natural or organic chicken broth
• 1 medium sweet onion diced
• 4 large potatoes peeled and diced
• 1 head of cauliflower washed and cut into florets
• 1 cup original coconut milk
• 3 cups shredded Colby Jack cheese
• 1 tsp salt
• 1 tsp black pepper

Instructions

 

• In a large pot, bring chicken broth to boil. Add onion, potatoes, and cauliflower. Cover and reduce heat but keep broth boiling. Boil for 20 to 25 minutes until potatoes and cauliflower are soft.
• Pour contents into a Vitamix blender and blend on high until smooth. Return to pot.
• Add coconut milk, cheese, salt, and pepper. Stir until cheese has melted.
• Serve warm and enjoy!

Made this creamy potato soup? Leave a star rating in the recipe card and tell me in the comments if anyone guessed the secret ingredients. You can also share a photo with me on Facebook or Pinterest.

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