Creamy Cauliflower Potato Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
liquid	194%	149%
dairy	0%	35%
fat	8%	3%
aromatics	29%	16%
salt	1%	0%
acid	2%	0%
protein add	0%	17%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

56 g	1/4 cup (4 Tbsp; 56g) unsalted butter
195 g	1 and 1/2 cups (195g) diced yellow onion (about 1 medium onion)
11 g	4 teaspoons minced fresh garlic (about 4 cloves)
6 g	1 teaspoon salt
1 g	1/4 teaspoon freshly ground black pepper
2 g	1 teaspoon dried thyme
2 g	1 teaspoon dried parsley
1361 g	6 cups (48 oz./1.4L) chicken or vegetable broth
15 g	1 Tablespoon fresh lemon juice
1 g	1 bay leaf
700 g	4 cups (about 700g; or 1 lb. 12 oz.) peeled and chopped potatoes (about 1-inch pieces)*
480 g	4 cups (about 480g; or 1 lb.) cauliflower florets
	optional: 1/2 cup (120ml) heavy cream
	optional for serving: chopped chives, scallions, or parsley; croutons; and/or crumbled bacon

Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“A neighbour gave us a swap whole head of cauliflower and some Queen Anne potatoes. Remembered reading your recipe and found it online. Seriously the best soup we have ever eaten. Only thing changed was using a full cup of cream which may have made some diffe” — a cook, 5.0★

“Wonderful soup. I roasted the cauliflower with salt and smoked paprika. I also roasted a small bulb of garlic and added that in right before blending. I left the optional cream out. We topped it with freshly grated parmesan and chopped fresh parsley. Absolute” — a cook, 5.0★