My cream of potato soup with roasted cauliflower and almonds is dairy-free, gluten-free, and Paleo-friendly but you would never know it. It will fool even the non-Paleo crowd.
Dairy-Free Cream of Potato Soup
I love the internet.
I love learning new recipes that inspire me to try new things.
I saw a simple Cream of Potato Soup recipe online and decided to develop this dairy-free version, Cream of Potato with Roasted Cauliflower Almonds Soup. And while I didn’t use a drop of dairy, I think I managed to keep the creamy texture with cauliflower.
And I made it even better by roasting the cauliflower and adding almonds.
I’d figured, if I had to roast the garlic in the oven, why not roast the cauliflower and almonds too at the same time?
See how I revised the recipe?
If you decide to revise this recipe, I’d love to find out what you’d substitute or change!
What To Eat With Cream of Potato Soup
I love to just eat this bowl of soup by itself when it’s really cold outside. It’s a heart soup that will fill you up, thanks to the cauliflower and almonds.
If you want to make it a larger meal, you can add a sandwich or even a few pieces of crusty homemade bread.
You can also serve this as a side dish when you make fried chicken.
Sometimes, I just want a light lunch, so in those cases, I grab a bowl of soup and my favorite chopped salad.
Since this is such a mild-flavored soup, it will compliment just about any dish you serve it with.
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. Here is what you will need from the store:
- Potatoes – Any kind of potatoes will work since you will be pureeing them.
- 1 Head of Cauliflower
- Vegetable Broth
- Chopped Parsley
Before you make this recipe, you need to have either a blender or food processor. I think you can get away with a smaller bullet blender or immersion blender, but that will take a lot longer since you’ll have to blend the soup in smaller batches.
The very first step is boil your chopped potatoes. When they are soften enough that your fork can pierce them, they are ready to be removed from the heat. Drain them and set them aside.
Then, roast your cauliflower florets and almonds in the cookie sheet that is lined with parchment paper. This should take about 20 minutes.
If you have almonds that still have the skin on them, you can remove the skin after they are roasted. Just rub them between your hands – the skin should come off pretty easily.
Place the cauliflower, garlic, and almonds in a blender or food processor. Puree/process it until it is completely combined.
Add the cooked potatoes and vegetable broth to the blender and puree it together.
You are almost done! Now just add more water or broth to make it the consistency that you want. Garnish with some chopped parsley before you serve it.
You can either refrigerate the soup or freeze it. If you are going to refrigerate it, store it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
To freeze it, store it in a freezer-safe container or a zippered freezer bag. Lay it flat in the freezer. It will stay fresh in the freezer for up to 5 months. When you are ready to eat it, just let it thaw overnight in the refrigerator and then heat it in a saucepan.
This recipe is Paleo, but it is not keto. The potatoes have far too many carbs to count on a keto or low-carb diet. A better replacement for them is turnips.
Yes, my cream of potato soup is actually pretty healthy for you. The potatoes are a healthy source of fiber. There isn’t any added sugar and the almonds have lots of protein and healthy fats. Plus, the cauliflower is packed with minerals, nutrients, and vitamins.
If you want to make this an entire meal in one pot, you can add some bacon or ham to the potato soup.
Have fun with this soup and add different toppings to it. My family can’t have dairy, but if you aren’t allergic you can add some cheese to it. Otherwise, add some corn kernels and make it a chowder.
📋 Related recipes
If you enjoyed my cream of potato soup, then you will love these easy recipes next. They are some of my favorites:
Cream of Potato Soup with Roasted Cauliflower and Almonds
- Food processor
- 8 med potatoes skinned and quartered
- 1 head cauliflower cut in med to large pieces
- 4 cloves garlic
- 3 cups homemade vegetable broth
- 3 cups water
- 1 cup almonds
- 1 Tbsp chopped parsley
- Salt and pepper to taste
- Boil potatoes in a large pot with about 3 cups of water until the potatoes are soft when a fork is inserted. This should take about 10 minutes. Drain the potatoes and set aside.
- Meanwhile, preheat the oven to 350°F.
- Place cauliflower pieces, garlic cloves (with skins on), and almonds on a cookie sheet lined with parchment paper and bake in the oven for 20 minutes.
- Take out the almonds and rub them between your hands to take the skin off as much as you can. Roast cauliflower until golden on the edges and cooked. Garlic should be soft inside when done.
- Place cauliflower, garlic, and almonds in a blender or a food processor and blend.
- Add the cooked potatoes, and vegetable broth to the blender and puree.
- Adjust the broth and water, depending on how thick you want your soup.
- Add salt and pepper to taste.
- Garnish with chopped parsley before serving
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