Cream of Cauliflower Soup with Potato Pancakes

This homemade cauliflower soup is out of this world! Pair it with potato pancakes and you've got a crowd pleasing meal perfect for a cold day.

What You Need To Make This Recipe

Start Picking, Produce, Vegetables Celery $3.99
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
Start Picking, Produce, Vegetables Cauliflower $3.99
Start Picking, Produce, Vegetables Leek $1.99
  • 25 min

    Step 1

    Separate your cauliflower into florets and set aside. Heat a soup pot with 1 tablespoon olive oil. Add your onions and sauté over medium heat for 5-6 minutes. Add the celery and carrots and cook for another 4-5 minutes. Season the pot with salt and pepper. Add in the garlic and cauliflower and stir together, cooking for another 10 minutes over medium-low heat. Add in your butter and stir to melt. Sprinkle in the flour and stir together until combine well. Pour in the stock and bring to a gentle simmer.

  • 15 min

    Step 2

    While the soup cooks, prepare your potato pancakes. Place your grated potatoes, finely diced leeks, 2 minced garlic cloves, salt and pepper to taste, beaten egg, and 1/4 cup flour to a mixing bowl. Use you hands to thoroughly mix the ingredients together. Heat up a pot with 1/4 cup oil. Form your pancakes no bigger than your palm and about 1/4-inch thick. You can make them thicker if you prefer, just cook them slightly longer. Fry about 2 at a time to avoid over crowding the pot. Fry until golden on both sides, then cool on a paper towel. Continue until the batter is gone.

  • 5 min

    Step 3

    Once you’re done making the pancakes, use an immersion blender to puree the soup. Or, transfer to a blender or food processor and blend until smooth. Return the soup back to the pot, reheat over low flame, and stir in the cream. Ladle into soup bowls and serve with potato pancakes. Try your pancakes with a dollop of Greek yogurt or apple sauce


  • Onions
    2 chopped
  • Celery
    2 stalks diced
  • Carrots
    2 diced
  • Garlic
    3 cloves minced
  • Cauliflower
    1 head
  • Half & Half
    1/3 cup
  • AP Flour
    1/4 cup
  • Yukon Potatoes
    1 lb grated
  • Leek
    1 finely diced
  • Butter
    2 TBS
  • Vegetable S