Cheesy-Potato and Cauliflower Soup

This weekend I was going through some papers in the house and decided to weed out my unused cookbooks too. I found a recipe for Two-Cheese Potato and Cauliflower Soup, which happened to not need any adjustment to make it Primal but I wound up making a few changes anyway. :)

Cheesy Potato Cauliflower SoupI’m not a fan of blue cheese so I took that out and made a few changes in the end to create a varied consistency. Overall Jeff really enjoyed this soup and I hope you do too.

Cheesy-Potato and Cauliflower Soup Adapted from Easy Home Cooking magazine 12-06/01-07


  • 1 tablespoon grassfed butter
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 5 cups whole milk (or coconut milk, almond milk, etc.)
  • 1lb yukon gold potatoes, peeled or unpeeled and diced
  • 1lb cauliflower florets
  • 1 1/2 teaspoons sea salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • coarse ground black pepper


  1. Melt butter in saucepan over medium-high heat.
  2. Add onions and cook for 4 minutes, or until onions are translucent.
  3. Stir in garlic. Then add milk, potatoes, cauliflower, salt and red pepper. Bring to a boil.
  4. Reduce heat, cover and simmer 15 minutes, or until potatoes are tender.
  5. Transfer mixture to a blender, working in batches and process until smooth. Leave a few servings of soup unprocessed if you prefer a few chunky bits. If you’d prefer the soup smooth, continue to process.
  6. Stir in cheese until melted.
  7. Serve with topped with a extra shredded cheese, black pepper or chopped parsley (as pictured).
  8. Enjoy! :)