White-on-White Potato-Cauliflower Soup


  • 1 cup finely chopped onion
  • 2 medium Idaho® potatoes, (about 1 pound total), peeled and cut into 1/2-inch cubes, approx. 2 cups
  • 32-ounce carton low-sodium vegetable or chicken broth
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried rosemary
  • 2 cups cauliflower florets
  • Coarsely ground black pepper
  • 1-2 tablespoons chopped fresh basil
  • 2 teaspoons extra virgin olive oil


  1. Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft.
  2. Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft.
  4. Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.
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Yield: 4 servings; approx. 1 cup
Calories: 168
Sugar: 4 g
Sodium: 104 mg
Fat: 4 g
Saturated Fat: 1 g
Carbs: 27 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 0 mg

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